Inspired by the talented guys at Mocan & Green Grout – one of my fave cafes in Canberra. If you aren’t a kale fan, see the variations below for alternatives. There are endless possibilities.
enough for: 2
takes: 15 minutes
4-6 slices bacon, chopped
1 large bunch kale, finely sliced
6-8 tablespoons mayo
2 handfuls grated parmesan + shaved to serve
2-4 poached eggs (optional)
1. Heat a large frying pan on a medium high heat. Cook bacon until crispy.
2. Toss sliced kale with mayo and parmesan in a large bowl. Taste and season as needed, depending on your mayo and cheese you might not need salt.
3. Divide salad between two bowls. Top with crispy bacon, shaved parmesan and poached eggs (if using).
Variations
dairy-free / paleo – replace the parmesan with toasted sliced almonds or chopped brazil nuts.
carb lovers – toss in some torn sourdough croutons or serve with crunchy bread on the side.
more substantial (low carb) – add extra cheese or mayo.
different greens – feel free to use cos (romaine) lettuce, baby spinach, or any other salad. I’m keen to try it with bitter wintery radicchio leaves or witlof (belgan endive). Also great with finely shaved cabbage or brussels sprouts.
vegetarian – replace bacon with smoked tofu or smoked almonds or roast peppers or semi dried tomatoes.
no mayo – make a creamy dressing using 2 tablespoons lemon juice and 4 tablespoons natural yoghurt.
carnivore – add more bacon!
Waste Avoidance Strategy
bacon – freeze it.
kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.
mayonnaise – keeps in the fridge for months.
parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
eggs – will keep in the fridge for weeks or use for another meal.