Photo: Iain Bagwell; Styling: Heather Chadduck
Pair a rustic soup with this hearty winter Shredded Kale Salad with Bacon and Dates that's dressed with a red wine vinaigrette.
Makes 8 servings
Total time: 1 Hour, 15 Minutes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 small shallot, minced
3 cups shredded kale
11 Medjool dates, pitted and cut into thin slices
3 bacon slices, cooked and crumbled
Whisk together olive oil, vinegar, mustard, lemon juice, salt, freshly ground pepper, and minced shallot in a large serving bowl until smooth. Add shredded kale, and toss to coat. Cover and chill 1 to 2 hours. Toss in dates and bacon just before serving.