Chopped Kale Salad

6 servings | 20 minutes 

INGREDIENTS

• 4 thick-cut slices applewood smoked bacon, chopped
• 2 tbsp Lemon Infused olive oil
• 3 cloves garlic, peeled and smashed
• 2 bunches Lacinato (Tuscan) kale
• ¼ tsp kosher salt
• Finely grated zest and juice of 1 small Meyer lemon
• ¼ cup freshly grated parmesan cheese
• 1-2 tbsp Italian Honey balsamic vinegar 

DIRECTIONS

1. In a skillet over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to paper towels to drain. Discard the bacon grease.

2. Reduce heat to medium low and add the Lemon Infused olive oil and garlic. Cook, stirring occasionally, until the garlic turns golden, about 3 minutes. Remove the pan from heat and set aside to cool completely.

3. Strip the stems from the kale and discard. Wash the leaves and chop into bite size pieces. Place in a large salad bowl.

4. Sprinkle with salt, then add the lemon zest and juice. Using your hands, massage the kale until it starts to look a little wilted, about 1-2 minutes.

5. Add the reserved bacon, about ⅔ of parmesan, 1 tbsp Italian Honey balsamic vinegar, and 1 tbsp of garlic & oil mixture to the kale. Toss until well coated.

6. Taste and adjust the seasoning with more salt, balsamic vinegar, or olive oil.

7. Garnish with the remaining parmesan and serve.