Kale Salad with Peas and Bacon Vinaigrette

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!