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Black Kale, Bacon and Roasted Tomato Panzanella

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  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
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.

Dressing

  • 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

Salad

  • 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

Instructions

  • Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.

  • Dressing: Whisk oil with lemon juice, garlic, Dijon, maple syrup and anchovy paste in a medium bowl. Set aside.

  • 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.

  • Add bread to bacon fat in pan. Stir until fat absorbs. Bake, stirring halfway, until bread is toasted, 8 to 10 min.

  • Arrange kale on a platter. Roughly tear bacon. Top with bacon, croutons, eggs, tomatoes and avocado. Drizzle dressing overtop.

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