I love making meals off side dishes, so when David smoked those baby back ribs a few weeks ago, I made a feast off this Kale Salad with Peas and Bacon Vinaigrette.
If you recall, I’m not much into pork, especially saucy pork. Before you fall out of the chair, let me say just two words to make you understand why I loved this salad and chose to eat it for my supper:
“Bacon… Vinaigrette.”
Now, you should totally understand how I could eat a salad while my husband sits across the table from me up with rib sauce practically dripping from his eyebrows and all in his beard (not even kidding).
This isn’t your typical salad. Instead, this Kale Salad is made of black-eyed peas seasoned in a garlicky broth with bacon drippings, sweet mini peppers on a bed of zesty raw kale and parsley, tossed with a sweet and tangy bacon vinaigrette.
How to Make Kale Salad with Peas and Bacon Vinaigrette
Heat a medium nonstick pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 3 tablespoons plus 2 teaspoons drippings.
In a medium saucepan over medium heat, stir together peas, chicken broth, garlic, and thyme; season with salt and pepper. Add 2 teaspoons of the bacon drippings. Bring the pea mixture to a boil. Reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until peas are tender. Drain peas, and discard garlic.
While the peas are cooking, sauté the onion in the remaining 3 tablespoons of bacon drippings, using the same large skillet used to cook the bacon over medium heat for about a minute; stir in vinegar brown sugar, mustard—season with salt, to taste. Cook, constantly stirring, until smooth and slightly thickened, about 30 seconds.
Gradually add oil, stirring constantly.
Stir in the pea mixture; cook for about a minute or until heated through.
In a large bowl, toss together the parsley and kale. Top with sweet peppers and warm pea mixture. Sprinkle the salad with chopped bacon and parsley and serve immediately.
The original recipe talks about good luck for a new year, but I think that this salad would be great all year-long and perfect for summer cookouts. I’m pretty sure bacon goes along with everything and we could all use good luck throughout the year, right?
I’m sharing this recipe over at Fiesta Friday, so come on over and join in the fun!
Kale Salad with Peas and Bacon Vinaigrette
Ingredients
- 8 slices thick applewood-smoked bacon
- 1 pound frozen black-eyed peas
- 3 cups chicken broth
- Kosher salt and freshly cracked black pepper to taste
- 2 garlic cloves smashed
- 1 pinch dried thyme
- 1 cup thinly sliced yellow onion
- ⅓ cup apple cider vinegar
- 2 teaspoons light brown sugar
- 2 teaspoons Dijon mustard
- ¼ cup extra virgin olive oil
- ½ cup fresh flat-leaf parsley leaves loosely packed
- 5 ounces baby kale
- 8 ounces sweet mini peppers thinly sliced
- fresh flat-leaf parsley chopped for garnish
Instructions
- Heat a medium nonstick pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 3 tablespoons of plus 2 teaspoons drippings.
- In a medium saucepan over medium heat, stir together peas, chicken broth garlic, and thyme; season with salt and pepper. Add 2 teaspoons of the bacon drippings. Bring the pea mixture to a boil. Reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until peas are tender. Drain peas, and discard garlic.
- While the peas are cooking, sauté the onion in remaining 3 tablespoons of bacon drippings, using the same large skillet used to cook the bacon over medium heat for about a minute; stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, until smooth and slightly thickened, about 30 seconds. Gradually add oil, stirring constantly.
- Stir in the pea mixture; cook for about a minute or until heated through.
- In a large bowl, toss together the parsley and kale.
- Top with sweet peppers and warm pea mixture. Sprinkle the salad with chopped bacon and parsley and serve immediately.
Rachel says
OMG this looks amazing! I had given up bacon by the time bacon vinaigrette became a thing and I feel sooooooooo much regret about it! 😀
The Mountain Kitchen says
You could bend the rules just once… 😉
David Somerville says
Delicious, Debbie! Yep..serve that up all year long!!
The Mountain Kitchen says
Hi David! Thanks for stopping by. Hope you’ll give this a try! 🙂
Justine says
Now this sounds like my kind of salad! Well, anything with bacon, really haha. Thanks for sharing!!
The Mountain Kitchen says
Hi Justine! Bacon always makes thing better, right? Thanks for stopping by. Have a good weekend!
Debbie says
Are you kidding me? This looks just incredible – I can’t wait to try this out!!!!
The Mountain Kitchen says
Hi Debbie! Thanks for stopping by. You’ll love this salad. Have a great weekend!
Suchitra says
The salad looks delicious ! Thanks for sharing!
The Mountain Kitchen says
Hi Suchitra! I hope you will try this salad. Thanks for stopping by! Have a good weekend!
NancyC says
This salad sounds so good and healthy–and looks delicious!
The Mountain Kitchen says
Thanks, Nancy!