Updated: Nov 19, 2019
Warm salad? How does it work, right? ;) Well, the first time I tried this salad was at the amazing restaurant Blue Beard in Indy and I was so amazed by the mix of flavors and texture that I decided to make at home my own version of it and sharing it with you!
Kale (as much as you like, when cooked kale reduces to half of its size)
1 onion, sliced
3 strips of bacon, cut into squares
3 cups red potatoes or any small size potatoes, sliced in 3
1/2 cup pesto sauce (if it not already bought ready just mix in a blender 1/3 cup of olive oil, 1 garlic glove, 1 cup of fresh basil, 1 cup of Parmesan cheese and 1/2 cup of unsalted cashews)
1/2 cup Parmesan cheese
Salt and pepper
How to make
Preheat the oven to 400 F. Place the potatoes in a tray, drizzle with some olive oil and bake for about 35-40 minutes.
While you are baking the potatoes, cook the bacon in a big pan until it gets crispy. Then add the onion and let it cook for 5 minutes.
After the potatoes are ready, mix them with bacon and onion in the same pan and cook in medium heat for more 5 minutes. Add salt and pepper to your taste and then add the kale and cook until it gets no so soft, no so crispy, around 5 minutes.
Remove from the heat and add the pesto sauce and Parmesan and mix well. Enjoy right away!