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Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4
Photo: Greg Dupree; Styling: Angie Mosier 

How to Make It

Cook bacon in a skillet until crisp. Drain the bacon, chop it, and set aside, reserving the bacon drippings in the pan. Chop 2 eggs, and combine with Buttermilk Dressing in a large bowl. Slice 2 more hard-cooked eggs in half, and reserve. Combine tomato and 2 tablespoons hot bacon drippings; toss to coat. Add kale to Buttermilk Dressing-egg mixture; toss to coat. Divide salad among 4 bowls. Top with the chopped bacon, tomato mixture, onion, radishes, and reserved egg halves.

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