4 ratings

Kale Salad with Bacon and Almonds

Kale Salad with Bacon and Almonds
Maryse Chevriere

Kale Salad with Bacon and Almonds

I've been obsessed with kale salad for a while now, ever since the revelatory version at New York's City Bakery. The reason to eat raw kale? It stands up really well to hearty salad ingredients like bacon, pancetta, nuts, Kalamata olives, big chunks of blue cheese (mmm), or orange and apple slices. Because the leaves can be thick and slightly abrasive, I like to dress the salad much earlier than I would more delicate greens so that it has time to wilt a bit in the dressing.

Click here to see Recipe SWAT Team: Healthy Greens.

Deliver Ingredients


For the dressing: 

  •  ¼ cup grapeseed or olive oil
  • Juice of 2 lemons (about 1/3 cup)
  • 2 tablespoons shallots, minced 

For the salad:

  • 1 bunch kale (about 8 leaves), cut into thick ribbons
  • 6 slices of bacon, cooked and crumbled
  • ¼ cup dry-roasted, unsalted almonds, chopped


For the dressing:

Whisk all the ingredients together.

For the salad:

Toss the kale with the dressing. Top with bacon and almonds.

Kale Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Kale Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.