Hello again! I haven't posted in quite a while -- I started a new job in the fall and suddenly had no time for blogging (not to mention, my husband took over a lot of the cooking and we also fell back on a lot of repeat, super easy dinner recipes). But, now that classes are on winter break, I have a little more time and wanted to post some of our favorite recipes from this fall (as well as some new ones going forward!)
This salad is easy and delicious. It's great for dinner, but also packs well for lunch because the greens hold up well in the fridge (in that case, store the croutons and bacon separately from the veggies). The salad feels like a real treat with bacon, eggs, and cheese, but you also get plenty of tasty veggies in your bowl. If you are short on time, you can also prep everything ahead and just assemble when you're ready to eat -- although, I think this is even yummier if all the toppings are warm!
Bacon and Eggs Kale Salad (adapted from The Kitchn)
Thinly sliced kale
Thinly sliced radicchio or fennel
1-2 slices of thick-cut bacon, per person
1 egg, per person
Parmesan croutons, see recipe below
Salad dressing of your choice (or make a simple oil-and-vinegar dressing)
1. Add the kale to a salad bowl along with a drizzle of olive oil and a pinch of salt. Massage the kale for a minute or two, until it begins to break down. Add the radicchio or fennel and toss to combine.
2. Cook the bacon in a skillet until cooked but not too crispy. Blot with paper towels, and cut into small pieces.
3. Soft or hard boil the eggs, according to your preference. If you like soft-boiled eggs, I highly recommend the technique in this recipe in which the eggs are steamed rather than boiled. If you're planning to pack this salad ahead for lunch, you might want to lean closer to hard boiled.
4. Toss the greens with the dressing of your choice, and then top with bacon, egg, and croutons.
Parmesan Croutons (adapted from The Kitchn)
1/4 cup finely grated hard cheese, such as Parmesan, Pecorino Romano, or similar
Generous pinch of salt and pepper
Generous drizzle of olive oil
About 3 cups white bread cubes (I usually buy one or two individual rolls from the bakery at the grocery store, but day-old or leftover bread would work just as well)
1. Mix together the cheese, salt, and pepper in a bowl large enough to hold all the bread cubes. Set aside.
2. Heat the oil in a skillet large enough to hold the bread, over medium-high heat. When the oil is hot, add the bread cubes in a single layer, tossing occasionally, until the cubes are toasted and nicely browned. Immediately transfer to the bowl with the cheese mixture.
3. Toss well and serve warm or let cool and store in an airtight container for a week or so.