Kale and Grapefruit Salad with Warm Bacon and Wild Mushroom Dressing

 

Salad

Kale and Grapefruit Salad with Warm Bacon and Wild Mushroom Dressing

1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons

1/4 cup extra-virgin olive oil, divided, plus more for massaging

3 slices thick-cut bacon, roughly chopped

8 ounces wild mushrooms, thinly sliced (such as crimini and chanterelle)

1 medium shallot, minced (about 1/4 cup)

1/4 cup champagne vinegar

1/4 cup grapefruit juice

1 tablespoon honey

1/3 cup toasted hazelnuts, roughly chopped

1 large ruby red grapefruit, cut into segments

Kosher salt and freshly ground pepper

Place kale in a very large bowl. Sprinkle with a couple of pinches of salt and a light drizzle of olive oil. Begin massaging, squeezing fistfuls of the kale and rubbing between your fingers. Once uniformly wilted, set aside and prepare the dressing.

Place a medium saute pan or skillet over medium-low heat. Add bacon and cook, stirring every now and then, until most of the fat has rendered and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into pan.

Add the mushrooms, stir to coat in the fat and spread in an even layer. Don’t touch them for 3 to 5 minutes. They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until mixture is browned and aromatic.

Add vinegar, scraping up any brown bits on the bottom of the pan. Turn the heat off. Add 2 tablespoons olive oil, the grapefruit juice and 1 tablespoon honey. Mix, taste for seasoning and adjust according to your palate. Makes 4 servings.

Source: Adapted from the Florida Department of Citrus.

Per serving: 346 calories, (36 percent from fat), 24 g fat (3 g saturated), 7 mg cholesterol, 10 g protein, 29 g carbohydrate, 5 g fiber, 261 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category