Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing is a delicious meal in itself or a great side dish for just about anything.
Roasted Fingerling Potatoes
• 24 oz (1½ lbs/680 g) fingerling potatoes, washed and halved lengthwise if large
• 1½ Tablespoons olive oil
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
4 slices turkey bacon, chopped into ½-inch pieces
1 bunch kale, rinsed, thick stems removed, and chopped
1 small red onion, halved and thinly sliced
1 Tablespoon fresh lemon juice
⅛ teaspoon salt
2 Tablespoons apple cider vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
⅛ teaspoon black pepper
1 (15.5 oz/440g) can no-salt-added small white beans, rinsed and drained
1 oz (30 g) Stella Fontinella cheese, crumbled (see Note)
Prep Time: 20min | Cook Time: 30min
Preheat the oven to 425°F. Toss the potatoes, oil, and black pepper together and spread out on a large baking tray. Roast until the potatoes are tender inside and starting to crisp outside, about 30 minutes, tossing once halfway through.
Meanwhile, add the bacon to a medium-large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally.
While the bacon cooks, toss together the kale, red onion, lemon juice, and salt in a large bowl and let it sit.
When the bacon is crispy, use a slotted spoon to transfer it to a bowl. There should be about 2 to 3 tablespoons of bacon drippings in the skillet (if there is more than that, discard the extra); to the drippings, add the vinegar, honey, Dijon, and black pepper. Turn the heat down to low and whisk until combined; remove from heat.
While the dressing is still hot, carefully pour it onto the kale mixture and toss to combine. Toss in the white beans.
Pour the kale mixture onto a serving platter. Top with the roasted potatoes, crisped bacon, and crumbled cheese. Serve.
Stella Fontinella Cheese: If you can’t find this, you can substitute shaved Parmesan, Romano, or Asiago.
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