Massaged Kale Salad with Asparagus, Asiago, and Bacon
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 10 heaping cups
Ingredients
1 lb asparagus. cut into 2-inch pieces
½ cup + 1 Tbsp olive oil, divided
ground black pepper, to taste
1 bunch curly kale, stalks removed, sliced or chopped
1 bunch lacinato ("dinosaur") kale, stalks removed, sliced or chopped
¼ cup freshly squeezed lemon juice
1 tsp ground mustard
1½ tsp dried oregano
1½ tsp dried thyme
¾ tsp salt, divided
3 oz Asiago, shaved
6 oz nitrate-free bacon, cooked and crumbled
¼ cup almond slivers
Instructions
Preheat oven to 425 degrees F. Arrange asparagus pieces on a baking sheet and drizzle with 1 tablespoon olive oil; toss well. Sprinkle with ¼ teaspoon salt and black pepper, to taste. Roast asparagus for 10 minutes; remove from oven and set aside to cool slightly.
Meanwhile, put slice/chopped kale in a large bowl. In a liquid measuring cup or small bowl, whisk to combine remaining ½ cup olive oil with the lemon juice, ground mustard, oregano, thyme, and remaining ½ teaspoon salt.
Drizzle half of the dressing over the kale and using hands, massage the dressing into the kale for 1-2 minutes, tenderizing the kale and causing it to turn a darker shade of green. Pour remaining dressing over kale and continue massaging 1-2 minutes or until well combined. Toss salad with Asiago, bacon crumbles, almond slivers, and slightly cooled asparagus; serve.
Notes
Find out more about kale varieties! Disclaimer: I was compensated for this post as a contribution to the 2015 McCormick Health & Wellness Blogger Insider Program. All opinions are my own.