Summer Salad Series

Bacon, Egg And Cheese Kale Salad



  • 8 slices bacon
  • 1 Garlic clove, minced
  • 1/4 c. red wine vinegar
  • 2 tbsp. Dijon mustard
  • kosher salt
  • Black pepper
  • 1/2 c. extra-virgin olive oil
  • 2 tbsp. butter
  • 4 eggs
  • 1 lb. kale, chopped
  • 1 c. grated Parmesan
  • 1 avocado, sliced
  • 1 c. croutons


  1. Preheat oven to 350 degrees F. Line sheet pan with parchment and place bacon strips without overlapping them. Bake until crispy, 20 to 25 minutes.
  2. Meanwhile, make dressing: In a small jar, add garlic, vinegar, mustard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup oil and, with a tightly fitted lid, shake until blended. Keep in fridge until ready to serve.
  3. In a large non-stick skillet, melt butter over medium heat. When it begins to bubble, fry eggs until whites are set and edges are crispy but yolk is bright yellow and runny, 3 to 5 minutes.
  4. In a larger platter or bowl, toss kale with dressing. Top with Parmesan, avocado, croutons, a fried egg, and bacon.

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