Salad

Baby Kale and Romaine Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette

Active Time: 30 minutes β€’ Total Time: 20 minutes

Yields: 6 Servings

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Ingredients

  • 12 ounces baby potatoes
  • 2 tablespoons olive oil
  • 8 ounces bacon
  • 5 ounces Earthbound Farm Organic Baby Kales
  • 1 Earthbound Farm Organic Romaine Heart
  • 1/2 cup cherry tomatoes
  • 1/4 cup canola oil
  • 2 tablespoons truffle oil
  • 2 tablespoons champagne or white wine vinegar
  • Salt and freshly ground pepper
  • Shaved Pecornio Romano cheese

Baby kale makes a wonderful salad, either on its own or with partners. It’s sturdy enough to stand up to hearty ingredients and denser dressings. Here we’ve mixed it with romaine, which adds a nice juicy crunch. Roasted baby potatoes and crumbled bacon add lots of flavor, cherry tomatoes contribute bright color and a flavorful truffle vinaigrette pulls it all together.

This substantial salad works well at picnics and holds its own deliciously with barbecued steak and ribs.

Position a rack in the middle of the oven and preheat to 400 degrees F.

Toss the potatoes with the olive oil and spread them in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper and roast the potatoes until tender and golden, 20 to 25 minutes. Set aside at room temperature.

Meanwhile, cook the bacon in a skillet until crispy. Transfer to paper towels to drain.

To make the Truffle Vinaigrette, place the canola and truffle oils, vinegar, salt and pepper in a small glass jar and seal the lid tightly. Shake vigorously until combined. For best flavor, serve at room temperature. The vinaigrette will keep, tightly sealed, for up to 1 month in the refrigerator.

When you’re ready to serve the salad, place the kale and romaine in a large bowl and toss to combine. Add the cherry tomatoes and roasted potatoes, then drizzle the salad with about 1/3 cup of the Truffle Vinaigrette. Toss and add more dressing to taste.

Transfer the salad to a large platter. Crumble the bacon over the top of the greens and garnish with shaved Pecorino Romano, if you like. Serve immediately.

Yields about 6 servings

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