Recipe: Kale Bistro Salad
Kale, we aren’t done with you yet! In fact, if this salad is any proof, we’re still discovering ways to harness your incredible potential. In this flavorful take on the classic bistro salad — salade Lyonnaise — thin strands of kale and radicchio make up the base with bacon, eggs, and a surprising take on croutons topping it all off.
Even better, we’re showing you how to make this salad on a Sunday so you can enjoy it throughout the week.
The Sunday Night Salad
This is the salad you put together when you’re meal prepping for the week. Each recipe in this series makes four entree-sized portions, which you can pack up for a week’s worth of work salads or just dinner throughout the week.
Because we wanted these salads to last, all the major elements — the salad base, the topper, and the mix-ins — can be stored in the fridge anywhere from three to five days or longer without showing signs of fatigue. This is how you do Sunday salad prep right!
The Base: Kale and Radicchio
Kale and radicchio were made for long overnight stays in the fridge. They’re some of the sturdiest leafy vegetables around and prove to be just as flavorful. As such, they do well when paired with richer dressing and toppings, making them a no-brainer base for this modernized take on the bistro salad.
The Topper: Bacon, Eggs, and Classic Vinaigrette
Since we’re already taking some liberties with the base, we went classic with the toppings. Make the eggs how you like them, although we can’t speak highly enough about how well soft- or hard-cooked ones last in the fridge when stored in their shell (up to a week!). Cooked bacon speaks for itself, and a classic vinaigrette — perhaps made on the acidic side — cuts through all the decadence with a bright, tart sword.
Get More Make-Ahead Toppers: 5 Make-Ahead Toppings For A Salad That Keeps You Full
The Crouton Bonus
Does a Lyonnaise salad have croutons? It’s unclear, but we strayed this far already so let’s keep going. For this salad, we actually took a detour to Rome and whipped up cacio e pepe croutons right on the stovetop.
Pro tip: To pack this salad, simply ensure each component gets its own compartment in a travel container. Keep it in the fridge for up to a week.
- 1 pound
- 6 cups
thinly sliced kale leaves
- 2 cups
thinly sliced radicchio
- 1 cup
cacio e pepe croutons (see Recipe Notes)
- 1/2 cup
basic vinaigrette (see Recipe Notes)
Fill a small saucepan with several inches of water and bring to a boil over high heat. Reduce the heat to a rapid simmer and gently add the eggs to the water, one at a time. Cook 6 minutes for a runny yolk. Remove the eggs with a slotted spoon. Run the eggs under cold water and, once cool enough to handle, gently peel.
Working in batches if needed, place the bacon in a single layer in a large frying pan. Fry over medium-low heat until the bacon is crispy on one side. Flip the bacon with tongs and fry until the second side is crispy. Transfer the bacon to a paper towel-lined large plate and repeat frying if needed. Once cool enough to handle, break the bacon into 1-inch pieces.
Place the kale and radicchio in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
When ready to serve, divide the greens among 4 plates. Top with the bacon and croutons. Place 1 egg on each serving and drizzle with the vinaigrette.
Make ahead: The croutons can be made up to a few days in advance and stored in an airtight container at room temperature. The dressing can be made and stored in an airtight container in the refrigerator for up to 5 days. Let sit out at room temperature for 15 minutes, then whisk again before serving.