This is hands down our favorite salad ever. We eat it for a light dinner, but it would be great for brunch, or to accompany a main dish. For kale salads, I like to toss the dressing with the kale about 30 minutes before serving to give the kale a little time to begin to soften before eating.
To make this #dinnerdoneby9am I cook the bacon, eggs, and make the dressing in the morning, refrigerate all day, then combine everything just prior to serving.
Salad
-1 bunch kale, washed and torn into bite sized pieces
-1/2 cup shaved parmesan cheese
-4 slices bacon or turkey bacon, cooked and crumbled
-4 soft boiled eggs (I boil mine for 6 minutes so the yolk is a little runny)
Dressing
-1/2 c olive oil
-1/4 c lemon juice
-1/4 c white vinegar
-1 clove garlic
-1 Tbsp dijon mustard
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
Combine dressing ingredients in a blender or food processor and mix well. Place salad ingredients in a bowl, toss with the dressing, adding a little at a time, until it is coated to your preference.
