Something I’ve learned as I’ve gotten older is that, most of the time, less is more, especially in terms of salads. I used to take the kitchen sink approach and just throw everything and anything I liked, which resulted in some interesting flavor combinations! Sometimes good, but most the time pretty disgusting (to the average person). Now I know that simple salads, ones that allow the individual flavors to really shine, are where it’s at. This salad was inspired by the one that we had at the Fig Tree Café — TGIF (thank god I’m a foodie) because sometimes restaurants become my biggest inspiration for cooking!
Fig Tree Cafe Copycat Kale Salad
1 bunch curly kale
1 bunch lacinto kale
1 lemon, juiced
1 granny smith apple, thinly sliced
4 pieces of thick bacon
1/4 cup pecans
1 Tbsp. good quality evoo
Dash of cayenne
Salt & pepper
- Over medium heat, cook the bacon until crispy. Remove from heat. Once cool, break into smaller pieces.
- Remove stems from kale. Cut into bite sized pieces. Add lemon juice and salt (I used a grinder, so about 5 grinds, probably 1/8 tsp. of salt).
- Massage* kale for 2 minutes. The kale will release juices and reduce in size.
- Add apple, bacon and pecans. Toss with 1/2 Tbsp. olive oil. Sprinkle a dash of cayenne, and add pepper to taste.
- Serve and garnish with focaccia toasts.
*Massage as you would someone’s shoulders!