Black Kale, Bacon and Roasted Tomato Panzanella

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15 min


40 min



Black Kale, Bacon and Roasted Tomato Panzanella

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Starring crispy bacon bits and homemade croutons, this is not your typical kale salad.


  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 large garlic clove , minced
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 tsp anchovy paste


  • 8 strips thick-cut bacon
  • 2 255-g pkgs cherry tomatoes , on the vine
  • 1 demi-baguette , roughly torn
  • 8 cups roughly torn black kale leaves
  • 4 soft-boiled eggs , quartered
  • 1 avocado , cut in wedges


  1. Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.
  2. Dressing: Whisk oil with lemon juice, garlic, Dijon, maple syrup and anchovy paste in a medium bowl. Set aside.
  3. Salad: Arrange bacon in a single layer on 1 side of baking sheet; add tomatoes to other side. Bake for 10 min, flip, and continue baking until bacon starts to crisp and tomatoes are wrinkled, 5 to 8 more min. Transfer bacon and tomatoes to a paper-towel-lined plate.
  4. Add bread to bacon fat in pan. Stir until fat absorbs. Bake, stirring halfway, until bread is toasted, 8 to 10 min.
  5. Arrange kale on a platter. Roughly tear bacon. Top with bacon, croutons, eggs, tomatoes and avocado. Drizzle dressing overtop.