Kale Salad with Cocoa Nibs, Persimmon and Bacon

iStock
  • 4 c raw lacinato kale, stems removed, cut into strips 1 cm wide
  • 1 1/2 t cocoa nibs
  • 1 t shallot, thinly sliced
  • 2 ounces warm bacon, crisped and roughly chopped
  • 1 persimmon, cut into very thin wheels
  • kosher salt
  • black pepper
  • Banyuls dressing, see below
Mix kale, cocoa nibs, bacon, and shallot in a large bowl. Season with salt and pepper. Coat well with the dressing. Arrange persimmon wheels on the salad after it's put on the plate so they do not break.

Banyuls Vinaigrette

  • 2 t Banyuls vinegar
  • 1 t honey
  • 1 t Dijon mustard
  • 3 t extra-virgin olive oil

Combine all ingredients in a small bowl. Stir well before using.

Categories: 
Salads
Yield: 
Serves 4
  • Simran Sethi: 'We're losing biodiversity in foods'

    "Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."

Top Recipes

Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.