If an apple a day keeps the doctor away then I’m having a pretty healthy week. In addition to their healing powers, apples also make a great addition to a fall salad; they add a crunch and a little bit of tartness to your greens.
Most people eat applesauce with their pork chops, but since I’ve never been all that into applesauce, I tossed them into some kale instead. And since it’s a proven fact that apples and pork go together, I added some bacon for good measure. And yes, even the dressing has a little bit of bacon fat mixed in.
For the pork chops, I seasoned the meat with salt and pepper and cooked it in the remaining bacon fat. Alongside all of this, I seasoned some pre-made biscuit dough with salt, pepper and garlic powder. The result was a very fall, very flavorful meal.
In lieu of bacon, this salad would be great with some toasted pecans and an extra dash of olive oil in the vinaigrette instead of the fat. This was actually my original idea prior to remembering that Nick can’t eat pecans, so I plan to try this out when I’m home for the holidays.
And speaking of pecans, would it be wrong to try out some pecan pie recipes knowing I’d have to eat the whole pie myself?
Apple & Kale Salad
- 4 slices bacon, diced
- 1 large apple, cut into matchsticks
- juice from 1/2 a lemon
- 2 cups kale, chopped with large stems removed
- 1/4 cup extra virgin olive oil
- 1/4 cup cider vinegar
- 1 tbsp sugar
- 1 tbsp dijon mustard
- 3 tbsp bacon fat
- salt and pepper, to taste
Fry up the bacon in a hot skillet. When the bacon is crispy, set aside on paper towels to drain and reserve 3 tbsp of the bacon fat for the dressing.
Toss the cut up apple with the lemon juice to keep the apple from oxidizing and turning brown. Mix in the kale and the bacon bits.
In a small bowl, whisk together the oil, vinegar, sugar, mustard and bacon fat until the dressing has emulsified. Season with salt and pepper and toss into the salad.