Name: Kale BLT Salad
Yield: 4 Servings
Ingredients: ½ preserved lemon, chopped; ⅓ cup crème fraîche; ⅓ cup mayonnaise; 1 tablespoon white wine vinegar; Kosher salt, freshly ground pepper; 1 tablespoon vegetable oil; 12 ounces slab bacon, sliced ¾ inch thick; 8 cups chopped Tuscan kale; 1 pint grape tomatoes, halved

Image may contain Food Lunch Meal Plant and Dish

Alex Lau

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

Recipe notes