Kale Salad with Thai Maple BaconĀ Brittle

March 29, 2012
3 Ratings
  • Serves 6
Author Notes

This winter i was having a ball with my umami bacon sliders...At one holiday party a neighbor said, "For Christmas, all I want is a pound of this!" Well, spring has sprung and we are looking for new ways to use the bacon. I was dithering between a salad of roasted brussel sprouts with grapes and yogurt or a salad with kale and honeycrisp apples when i saw a recipe on "Tasting Table" and they called their bacon crumbles "brittle"...very different interpretations of similar ingredients and I just loved the name! you can check out their version at www.tastingtable.com/entry_detail/chefs_recipes/7848 or my umami bacon sliders at www.food52.com/recipes/15267_umami_sliderslorigoldsby

What You'll Need
  • Thai Bacon Brittle
  • 6 pieces hardwood smoked maple bacon
  • 2 tablespoons sambal oelek (thai chili garlic paste)
  • 3 tablespoons brown sugar
  • 1 tablespoon maple syrup (the real stuff!)
  • Kale And Honeycrisp Salad
  • 1 bunch kale, stems removed
  • 1 large honeycrisp apple
  • 4 ounces of your favorite semi-soft cheese (goat, bleu, feta)
  • 2 tablespoons Sherry vinegar
  • 2 tablespoons olive oil
  • 1-2 teaspoons maple syrup
  1. To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.
  2. mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.
  3. To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil. But this is a wonderful trinity of flavors! If you aren't yet a kale lover, try it with brussel sprouts!
Contest Entries

See what other Food52ers are saying.

  • drbabs
  • LeBec Fin
    LeBec Fin
  • BoulderGalinTokyo
  • lorigoldsby
  • AntoniaJames

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

7 Reviews

drbabs March 30, 2012
LeBec F. March 30, 2012
I admire the flavors combo, but this is raw or cooked? I really like kale, but not raw.
lorigoldsby March 30, 2012
Oops sorry LBF and Boulder...contest is closed so I can't edit the recipe until CP/EP are announced. Go ahead and blanch, or slightly wilt your kale if you can't get some tender kale....the balance of crunchy apple and bacon brittle gives it a nice " tooth "...I lucked out earlier and found some yummy, tender kale that I shredded to ribbons and used that.
BoulderGalinTokyo March 29, 2012
Wonderful. I agree with AJ you can smell the bacon. How are you preparing the kale, raw or blanced?
lorigoldsby March 29, 2012
Thanks AJ! I hope you enjoy it! The pic of the kale just wasn't as "pretty" as the older pic of the bacon..so I reused it! Maybe the Easter Bunny will leave a better camera in my basket!
AntoniaJames March 29, 2012
That photo is killing me. I can practically smell the bacon, and hear the crackling sound as I bite down on it. ;o)
AntoniaJames March 29, 2012
Oh my goodness . . . I want some of this right now! I have a nice bunch of kale in the fridge and my keys are now in my hand, as I stop everything else that I'm doing, to go out and get some bacon. I have some tart French feta that will be perfect with this. What a great salad. ;o)