A hearty, crunchy salad, just the thing for cool autumn days.


4 slices bacon

1 1/2″ piece ginger, cut into very thin slivers

1 Tbsp soy sauce

1 Tbsp tahini

1 Tbsp white miso

2 tsp fish sauce

3/4 tsp toasted sesame oil

Pinch of sugar

4 Tbsp fresh lemon juice, divided

1 large egg yolk

3/4 cup vegetable oil, divided

Sea salt and freshly cracked pepper to taste

1 head green leaf lettuce, cut crosswise into 1/2″-thick ribbons

2 scallions, thinly sliced

Toasted sesame seeds, for serving


  1. Cook bacon in a medium skillet over medium heat, turning slices occasionally, until brown and crisp, about 5-8 minutes.  When they are finished cooking, transfer to a paper towel to drain and let cool.  Cook ginger in a small saucepan of boiling water for 1 minute.  Drain, and set aside.
  2. Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 tablespoons of lemon juice in a small bowl until smooth.
  3. Whisk egg yolk and remaining 2 tablespoons of lemon juice in a medium bowl to combine.  Very (very!) gradually stream 1/2 cup vegetable oil into bowl, whisking constantly to emulsify the mixture and create mayonnaise.  When it is thick, gradually stir in soy sauce mixture, and add remaining 1/4 cup oil.  Dressing should be the consistency of heavy cream; if it is too thick, add a little water and stir until it reaches the desired consistency.  Season with salt and pepper to taste.
  4. In a large bowl, toss lettuce and kale with dressing until well-mixed.  Season with salt and pepper to taste, and toss again.  Crumble bacon over, and drizzle with extra dressing if desired.  Serve with scallions, sesame seeds, and ginger.
Original recipe found in Bon Appetit magazine
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