Kale Blt Salad

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   Process preserved lemon, creme fraiche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use. Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8-10 minutes per side. Transfer to paper towels and let cool slightly. Slice crosswise to yield 12 pieces. Toss kale and dressing in a large bowl until coated; let sit 5 minutes. Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.