Hey there– This salad has so many yummy ingredients that I wanted to put all of them in the title– Hmmm. So I narrowed it down to kale, apples and that bacon! BUT– I would now also like to mention– the pumpkin seeds and currants– and the luscious poppy seed-mustard dressing bringing it all together.
We had it for lunch on Sunday and liked it so much it was on the table again tonight. I think you might like a bunch too!
FALL SALAD– KALE, APPLES & BACON
2 cups kale, chopped fine
6 to 8 Brussel sprouts, cut to shreds
2 slices bacon, cut to bits
1 red apple, slides and cored
1/4 cup currants*
1/4 cup pumpkin seeds
1/4 cup olive oil
2 tab. tarragon vinegar**
1 tsp. sugar
1 tsp. seedy Dijon Mustard***
1 tsp. poppy seeds
a couple shakes of salt & twists of freshly ground pepper
Cook the little bits of bacon in a skillet.
Then while the bacon’s on the stove, layer the kale Brussel sprouts and apples on a pretty platter. Sprinkle on the currants and pumpkin seeds.
When the bacon’s cooked, drain in on a paper towel and let it cool. Then sprinkle it over the salad.
Put he dressing ingredients, oil, vinegar, sugar, mustard, poppy seeds and salt & pepper into a small container with a tight fitting lid. Shake it well until it’s all blended. Pour it over the salad when you’re ready to dig in.
*The recipe I worked from called for dried cranberries, but currants are my fave. Pick your favorite dried fruit…
**You can use any mild vinegar–cider, red wine… Tarragon is my “go to” vinegar– mild and slightly sweet.
***If you live near a Trade Joe’s– check the Seedy Dijon mustard there– not too spicy and perfect in dressings, in sauces, on sandwiches. Love that stuff!