Kale Salad with Pickled Cauliflower & Bacon Vinaigrette

Kale Salad with Pickled Cauliflower & Bacon Vinaigrette 🥬🥓
By chef @colterpeck

INGREDIENTS

Warm Bacon Vinaigrette
1 package bacon
Apple Cider Vinegar
Shallot
Persimmon Jam
Salt & Pepper to taste

Salad
1 bunch curly kale
1 head cauliflower
1 sunchoke, shaved into thin slices
Pickled red onion

Colter started by chopping the bacon (Smith & Smith Farms) into small pieces and cooking in a skillet until crispy. He then used the rendered fat from the bacon to make a warm vinaigrette, whisking it together with apple cider vinegar, shallot, salt & pepper, and some persimmon jam (Bernhardt’s Farm) for sweetness. Mix in some of the cooked bacon bits too, and use the rest to top your salad with.

For the salad Colter used kale (VRDNT farm) and cauliflower (Emadi Acres Farm). Tear or chop the kale into small pieces, and toss with cauliflower quick-pickled in your vinegar of choice. A pro-tip we’ve learned from chefs like Colter is that if you don’t have vinegar on hand, you can use the brine from a jar of pickled veggies like the pickled red onion he picked up from Bernhardt’s Farm

Add the dressing and toss well. Top with shaved sunchokes (grown by Emadi Acres Farm) for an added burst of bright flavor, and some pickled red onion.