Here's a delicious way to get the men in your family eating kale: add bacon! Toss warm roasted potatoes with fresh kale and dried cranberries, add a blue-cheese vinaigrette and top with crumbled bacon - yum! This decadent salad makes a wonderful springtime lunch. Add grilled chicken or salmon to turn this dish into a filling dinner salad.
Kale Salad with Bacon-Blue Cheese Vinaigrette (serves 6, 1 1/3 cup each)
1 pound Yukon Gold potatoes, scrubbed and cut into 1/2 inch chunks
3 Tbsp extra-virgin olive oil, divided
1/2 tsp dried thyme
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
6 cups kale, stems removed, torn into bite-sized pieces
3 Tbsp cider vinegar
3 Tbsp crumbled blue cheese
2 Tbsp minced shallot
1 Tbsp Dijon mustard or honey mustard
1 Tbsp minced fresh parsley
3 pieces center cut bacon, cooked and crumbled
2 Belgian endives, cored and sliced or 6 green lettuce leaves
1/4 cup currents or dried cranberries
Preheat oven to 400 degrees F.
Toss potatoes, 1 tablespoon oil, thyme, and 1/4 tsp each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast potatoes, stirring once or twice, until tender and browned, about 15 to 20 minutes.
Place kale in the reserved large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally until the potatoes are warm but not hot.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants or cranberries; toss to combine. Serve immediately.
Note: I did not have endive when I made this salad so I placed a large green lettuce leaf on each plate and spooned the salad over it. The green lettuce added a soft, sweet note to the salad.