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.
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
Ingredients
