Kale Bacon Salad
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
- 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.
- Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 tablespoons of lemon juice in a small bowl until smooth.
- 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.
- 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.