Massaged Kale Salad with Bacon and Shallots

Guys, I have a confession: I don't really like kale.

I've always felt that kale was just a bit....tasteless. Especially when it came to kale salad. I always felt like I was eating dry, crunchy dinosaur skin.

That is, until I went to dinner at Barbuto.

This restaurant serves a kale salad that is out. of. this. world. I've never liked any salad so much, let alone a kale salad! After my first bite I began dissecting it, trying to determine exactly how they made it. While this salad is not a reproduction by any means (though I hope to make one in the future) it does leverage what I think is key to the deliciousness of the Barbuto salad that I haven't experienced anywhere else: finely chopping the kale.

The tiny pieces of kale, then massaged in oil and tossed with other toppings, makes it so incredibly edible. It's soft, and not chewy, and just perfect.

I URGE you to try this ASAP :)

Massaged Kale Salad with Bacon and Shallots (serves 2)

• 1 head kale, stems removed, roughly chopped into 1/4 inch pieces
• 1 T butter
• 2 slices bacon, chopped
• 1 shallot, chopped
• 1/4 c sliced almonds
• For the dressing:
  • 1 T red wine vinegar
  • 3 T olive oil
  • 1 t mustard
  • 1 pinch stevia
  • 1 t anchovy paste
  • Salt and pepper

Heat the butter in a a nonstick pan over medium high heat. Add the shallot with a little salt and cook until it begins to soften. Add the chopped bacon and cook until the bacon is crispy and the shallots are translucent. Place into a bowl and set aside to cool.
 

Mix the dressing ingredients well in a small bowl.

Place the chopped kale into a large bowl and pour over the dressing. Using your hands, gently massage the dressing into the kale until it softens and wilts, about 3 minutes.

Add the bacon, shallots and almonds; toss to combine. Season with salt and pepper. Enjoy!