The combination of pickled mushrooms, smoky bacon, kale, and garlicky croutons is divine in this riff on the classic Frisée aux Lardons. The dressing, a tiny bit of bacon fat, and the pickle brine replace the oil and vinegar found in most vinaigrettes.
Ingredients
- 4 cups (268 g) thinly sliced stemmed kale
- Sea salt
- 4 slices thick-cut bacon, cut into ½-inch (1 cm) pieces
- ½ cup (112 g) well-drained Pickled Wild Mushrooms, plus 2 tablespoons (28 ml) of the brine, divided
- Freshly ground pepper
- 1 cup (40 g) toasted garlic croutons
- Shaved Parmegiano-Reggiano, for serving
How to Make It
- In a large serving bowl, toss the kale with a pinch of salt. Squeeze lightly to wilt.
- In a medium skillet, cook the bacon over moderately high heat until browned and crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to the kale and discard all but 1 tablespoon (15 ml) of the bacon fat in the pan. Add the mushrooms to the skillet, season with pepper, and cook over moderately high heat until slightly browned, about 5 minutes. Off the heat, add the brine. Immediately pour the mixture over the kale, and toss to coat. Add the croutons and cheese, and toss again. Serve right away.
