They had all the makings for this beautiful salad at the store yesterday and I had to have it. It is almost too beautiful to eat but I’ll force myself.
Strawberry, Avocado, Kale Salad
Baby kale and/or leaf lettuce
Candied bacon, pecans or walnuts (you pick)
I’m going with candied bacon. Make a sugar syrup by putting ¼ cup sugar and ¼ water in a sauce pan and bring it to a boil letting the sugar dissolve. I like to use the pre-cooked bacon to save time and mess. Dip your bacon in the sugar glaze and heat in the oven until the bacon has crisped up. Watch closely and do not over bake. You can do this in the microwave, but only for 15 to 30 seconds depending how much you bake and how crisp you like it. Cut it up when it cools for your candied bacon. You can also dip it is maple syrup for a maple candied bacon. I’m going with white sugar simple syrup today.
For those that would prefer the candied nuts take ½ cup of walnuts or pecans and put in a sauce pan. Add ¼ cup sugar and stir constantly until the sugar melts and coats the nuts. Take off the heat and let cool. I like to add a tiny pinch of salt to the sugar also.
1/4 cup vegetable oil
1/4 cup good balsamic vinegar
2 tablespoons freshly lemon juice
2 tablespoons of strawberry jam or jelly
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Layer all ingredients into the blender in the order listed. Puree for a minute or two, until dressing is smooth and thickened.
Layer your salad ingredients and sprinkle with your bacon or nuts. Pour your vinaigrette over the salad.
Variation - If you have another fruit like raspberries, grapes or oranges, use them instead. When you make your vinaigrette, substitute the fruit and match your jelly to that fruit.