Resep Salad Brunch Alpukat BLT

Instructions

1. Gather your ingredients. Soft-boil 4 eggs (using our handy dandy guide!) and carefully peel them.
2. Remove the kale from its stems, tearing it into bite size pieces. Wash thoroughly and pat dry or use a salad spinner.
3. Cook the bacon until crispy using our fool proof oven baked bacon recipe, reserving up to ¼ cup of the bacon fat for the vinaigrette.
4. Roughly chop crispy bacon, dice avocado, halve tomatoes, and finely dice onion.
5. Make the dressing: Pour the rendered bacon fat into a measuring cup. Pour off all but ¼ cup (or add olive oil to reach ¼ cup). To a small bowl, combine apple cider vinegar, finely diced red onion, brown sugar, salt, and black pepper. Briskly whisk together, slowly streaming in the bacon fat/oil mixture while continuing to whisk.
6. Massage kale with vinaigrette in a large bowl until the leaves turn more tender and vibrant green.
7. Divide kale between 4 bowls and top with chopped bacon, avocado, grape tomatoes, and soft-boiled eggs. If you have any additional red onion, you can also add that. Add another crank or two of additional salt and pepper to serve.