Kale Salad LR

While the squash and zucchini plants have suffered some damage from the dreaded vine borers, the kale plants are still going strong.  I used to say “I don’t DO kale” but have come around to the dark green side in a major way.  The following recipe came to mind when I realized that one of the benefits of kale is its ability to stand up to heavier sauces in its raw state.  Warm bacon dressing is used with spinach in part because it tastes good and also because spinach is more substantial than lettuce and can tolerate that type of dressing. Kale is even more hearty so I decided to try out a warm andouille sausage dressing that would match up well with the texture and taste of this particular green.

Kale Salad with Warm Andouille Sausage Dressing

G and I have been getting very comfortable with the concept of eating “dinner for breakfast” so it no longer seems weird to us to have kale in the morning.  This recipe also calls for fried eggs which is something easy to make in the morning and it really goes well with the salad.  G doesn’t like the egg on top of the salad and just eats it separately.  Personally, I think the egg on top is delicious and the egg yolk adds a nice creaminess to the dressing.

Kale Salad with Warm Andouille Sausage Dressing

Kale Salad with Warm Andouille Sausage Dressing

Ingredients

  • 1/2 bunch kale
  • 3 ounces Andouille sausage
  • 2 teaspoons oil/fat (for frying sausage)
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced Vidalia (sweet) onion
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon salt + more to taste
  • 1/2 teaspoon fresh cracked black pepper
  • 2 fried eggs, cooked to “over medium” (optional)

Serves 2

Instructions

  1. Remove the stems and thick spines from the kale and wash, drain and pat dry thoroughly.
  2. Chop or tear the kale into bite-sized pieces, (or slice into thin ribbons) place into a large mixing bowl and set aside.
  3. Slice (or dice) the Andouille sausage and sauté in a frying pan on medium-high heat in 2 teaspoons of fat/oil.  Cook sausage for about 5-7 minutes or until much of the fat has been rendered and the sausage crisps up a bit.
  4. Add the mushrooms and onions and continue cooking for about 5 more minutes.  
  5. Turn the heat to low and add the 1/4 cup of olive oil, the vinegar and the salt and pepper and stir for a few seconds until heated through.  
  6. Pour the warm Andouille sausage dressing over the kale and toss to combine.
  7. Serve immediately

Optional:

Fry two eggs in ghee, coconut oil, or other fat of your choice to “over-medium”.  Toss the salad with the dressing and divide between two plates.  You can either serve the egg alongside the salad (as G prefers) or with the egg on top (my preferred method.)

Enjoy!