Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing

Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing is a delicious meal in itself or a great side dish for just about anything. A great salad that combines the nutritional power of kale, delicate fingerling potatoes and everyone’s favourite; bacon!

 

 

 

 

 

 

Ingredients

Roasted Fingerling Potatoes

  • 24 oz (1½ lbs/680 g) fingerling potatoes, washed and halved lengthwise if large
  • 1½ Tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Salad

  • 4 slices turkey bacon, chopped into ½-inch pieces
  • 1 bunch kale, rinsed, thick stems removed, and chopped
  • 1 small red onion, halved and thinly sliced
  • 1 Tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon black pepper
  • 1 (15.5 oz/440g) can no-salt-added small white beans, rinsed and drained
  • 1 oz (30 g) Stella Fontinella cheese, crumbled (see Note)

Preparation

  • Preheat the oven to 425°F. Toss the potatoes, oil, and black pepper together and spread out on a large baking tray. Roast until the potatoes are tender inside and starting to crisp outside, about 30 minutes, tossing once halfway through.
  • Meanwhile, add the bacon to a medium-large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally.
  • While the bacon cooks, toss together the kale, red onion, lemon juice, and salt in a large bowl and let it sit.
  • When the bacon is crispy, use a slotted spoon to transfer it to a bowl. There should be about 2 to 3 tablespoons of bacon drippings in the skillet (if there is more than that, discard the extra); to the drippings, add the vinegar, honey, Dijon, and black pepper. Turn the heat down to low and whisk until combined; remove from heat.
  • While the dressing is still hot, carefully pour it onto the kale mixture and toss to combine. Toss in the white beans.
  • Pour the kale mixture onto a serving platter. Top with the roasted potatoes, crisped bacon, and crumbled cheese. Serve.

Prep Time: 20min | Cook Time: 30min

Note

Stella Fontinella Cheese: If you can’t find this, you can substitute shaved Parmesan, Romano, or Asiago.