Irish Kale Salad with Bacon, Leeks and Potatoes


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Irish Kale Salad with Bacon, Leeks and Potatoes
Irish Kale Salad with Bacon, Leeks and Potatoes
Ingredients
Dressing:
3 tbsp. extra virgin olive oil
2 tbsp. malt vinegar
3/4 tsp. sugar
1/2 tsp. stone ground mustard
1/4 tsp. salt
Salad:
4 strips Raley's Thick Cut Peppered Bacon
1/2 lb. very small Yukon gold potatoes, quartered
1 large leek (white and pale green part only), thinly sliced
1 bunch Lacina to kale (flat leaf), coarsely chopped
3/4 cup julienne strips Kerrygold Dubliner Cheese (in our Deli)
Directions

Prep: 15 minutes, Cook: 25 minutes, Serves: 4 to 6

1. Place all dressing ingredients in a small jar with a tight-fitting lid; shake well to mix. Refrigerate until ready to serve.

2. Cook bacon in a medium skillet for 5 minutes on each side or until very crisp; remove from skillet and drain on paper towels. Add potatoes to skillet and cook over medium-high heat for 5 to 10 minutes to brown, stirring frequently. Reduce heat and stir in leeks; cover skillet and cook for 5 minutes more or until leeks are soft and potatoes are cooked through. Set aside.

3. Toss kale with dressing in a large bowl and let marinate for 5 minutes. Add cooked potatoes and leeks and toss well to coat. Coarsely crumble bacon over salad and top with cheese; toss again very lightly. 

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