Thick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.
Recipe information
Yield
4 servings
Ingredients
1/2 preserved lemon, chopped
1/3 cup crème fraîche
1/3 cup mayonnaise
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
12 ounces slab bacon, sliced 3/4" thick
8 cups chopped Tuscan kale
1 pint grape tomatoes, halved
Preparation
Step 1
Process preserved lemon, crème fraîche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use.
Step 2
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.
Step 3
Toss kale and dressing in a large bowl until coated; let sit 5 minutes.
Step 4
Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.
Do ahead
Step 5
Dressing can be made 1 day ahead. Keep chilled.
