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
  • 5 things you can do at home to avoid overeating

    "It's a whole lot easier to make your kitchen work for you than against you," says Brian Wansink, the John S. Dyson Professor of Marketing and director of the Cornell University Food and Brand Lab. "You're going to reduce how much other stuff you eat, but you're going to be doing it unconsciously." He is the author of Slim by Design.

Top Recipes

Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.