Friday, January 24, 2014

Warm Bacon and Mushroom Kale Salad + A Poached Egg



We can go ahead and categorize this as one of the most interesting and unique things I have ever made. The recipe sparked my interest on Local Milk (via Pinterest) and when I read the recipe to Mark he was all for it! Kale stands up perfectly to the warm bacon and mushrooms and a warm bacon vinaigrette is icing on the cake! Things start to get a little crazy when you add a poached egg on top but it was actually quite surprising and quite delicious.

Don't knock it until you try it.

Bacon and Mushroom Kale Salad + A Poached Egg

1 bunch of kale, washed and torn
small carton of Baby Bella mushrooms, sliced
6 slices thick bacon, cooked and crumbled
2 cloves garlic, minced
2 Tbsp. Pour Olive Mushroom + Sage Extra Virgin Olive Oil or other good olive oil
red wine vinegar
salt + pepper, to season
eggs, poached

In a medium saute pan on medium heat, cook bacon until nice and crisp. Do not remove grease from pan. While the pan is still hot, add garlic and saute for 2-3 minutes. Make sure the stove is below medium-low heat so that you don't burn the garlic. Once the garlic is soft and fragrant, set aside.

In another saute pan, add 2 Tbsp. or so of olive oil (I used Pour Olive's Wild Mushroom + Sage). Add pepper to season and saute mushrooms until nice and caramelized. When they are done, finish with a little bit of salt. (Did you know that you should never add salt to your mushrooms until after they are done cooking? Sauteing them sans salt helps to bring out a rich mushroom flavor, something you won't get if you have already salted them).

Transfer garlic to a small bowl, and add a few shakes of red wine vinegar to taste. I also added a tiny bit more olive oil. Season with salt and pepper. Combine kale, mushrooms, bacon and vinaigrette in a large salad bowl and toss to combine.

Serve with a poached egg on top! Method found HERE

2 comments:

  1. We often have soap for camping which retains heat longer than most food. So does pasta and rice which makes an excellent nutritious meal with any other viand. Make sure to keep in mind the right temperature to keep food safe from harmful bacteria. Food keepers made of insulating materials are best, too. For tips and more guidelines on how to keep food warm, see this helpful site: http://backpackingmastery.com/food/how-to-keep-food-warm-during-hiking.html

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