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Hearty Kale Salad

  • 25 m
  • 25 m
EatingWell Test Kitchen
“A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.”


    • 6 cups very thinly sliced kale (about ½ large bunch), tough stems removed (see Note)
    • 2 hard-boiled eggs (see Tip), coarsely chopped
    • 2 slices center-cut bacon
    • 2 tablespoons extra-virgin olive oil
    • ½ cup chopped onion
    • 1½ cups sliced button mushrooms
    • 2 tablespoons red-wine vinegar
    • 2 teaspoons whole-grain mustard
    • ¼ teaspoon freshly ground pepper
    • ⅛ teaspoon salt


  • 1 Place kale and eggs in a large bowl.
  • 2 Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
  • 3 Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.
  • Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
  • Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
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