Like most bacon vinaigrettes, this dressing is made in the same skillet used for frying the bacon. I suggest adding the kale to the skillet while the dressing is still warm. This will soften its fibers, allowing the dressing to cling to the greens.
Kale, Clementines & Avocado With Bacon Clementine Vinaigrette
| Serves 6 |
386 calories per serving
- 1 12 ounce package ready-to-eat kale
- 4 seedless clementines, mandarin oranges, or tangerines, plus additional for dressing
- 1 avocado, peeled and sliced into roughly 1 inch pieces
- 6 ounces bacon (about 6 pieces)
- Salt & fresh ground pepper to taste
- 3 1/2 tablespoons reserved bacon fat
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh clementine juice, or juice from other sweet orange citrus
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon sugar or agave syrup
Make the dressing: In a large skillet cook the bacon until well browned and crisp. Remove the pan from the heat and transfer the bacon to a plate lined with paper towels to cool. Measure 3 1/2 tablespoons of the bacon fat into a small bowl. Discard the remaining fat and return the reserved fat to the skillet. Add the remaining dressing ingredients, and whisk together well over low heat.
Assemble the salad: Transfer the kale to the skillet and toss well with the dressing, allowing the greens to soften slightly from the heat. Transfer to a salad bowl. Peel the clementines and add the sections to the greens along with the sliced avocado. Cut the bacon into roughly 1 inch pieces, arrange over the other ingredients and toss lightly. Taste-test the salad; add salt and fresh ground pepper according to taste. Serve, and enjoy!