Shredded Kale Salad with Bacon and Dates

In my opinion, one of the most amazing types of veggies that comes out of Owl Pine are their greens.  Whether it's collards, kale, butter head, or any other of the many varieties that they grow, the greens at Owl Pine are always glorious.  There is not a prettier sight that mounds of glistening emerald leaves piled on the farm stand table.

Last Fall's early morning market table.  Get there early as these

beauties sell fast!

This salad is the perfect way to enjoy Owl Pine Farm's many varieties of kale.  Use the Lacinato variety if you like a heartier texture.  Use a more delicate type such as Russian Red if you prefer a more lettuce-like tooth.  You make it 1-2 hours ahead of eating time, allowing the vinaigrette so soften the leaves a bit.  That also makes one less thing to worry about when getting dinner together.  Kale is such a sturdy green that you can even get away with making it in the morning and topping it with some additional protein for a satisfying lunch.  Feel free to use other dried fruits like cranberries or cherries if you have any on hand.  Omit the bacon if you choose.  And I also threw in some toasted pecans from my In-Law's South Georgia backyard. The following recipe is the original, found in Southern Living's December 2012 issue.

Shredded Kale Salad with Bacon and Dates

 

 

Ingredients

• 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 

Preparation

1. 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.