How do you get a carnivore to eat their veggies? Toss them in bacon fat. Problem solved.
There’s something about a crisp salad filled with dark greens, the snap of seasonal apples, the crunch of pecans, and the flavor of a warm bacon vinaigrette. It’s guilty. It’s wrong. It’s oh, so good.
But hey, at least you ate your veggies.
- 6 oz bacon
- 1/4 cup white wine vinegar
- 3 tbs pure maple syrup
- Freshly ground black pepper
- 2 tart apples diced into matchsticks
- 8 oz red leaf lettuce roughly chopped
- 8 oz ounce fresh kale stems discarded, leaves roughly chopped
- 2 oz shaved cheese Parmesan or pecorino
- 2 oz craisins
- 2 oz Toasted pecans
Cook the bacon in a skillet over medium-high heat until crispy. Lay on a paper towel to drain. Reserve 1/4 cup of the bacon fat.
In a bowl, whisk the white wine vinegar and the maple syrup. Stir in the bacon fat.
Toss the apples, lettuce, and kale tother. Toss with the bacon vinaigrette to coat (don't be too heavy, or the greens will wilt). Season with pepper and sprinkle with cheese, craisins, and pecans.