Kale Salad with Cocoa Nibs, Persimmon and Bacon

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  • 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

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.