Kale Beef Fry Salad
I want to introduce this Kale Beef Salad by saying it’s really worth waiting for. I haven’t posted for a few months because we have an addition to our family and I’ve been really busy with our new baby. He’s starting to get into some sort of schedule so I’m hoping I will have more time to share recipes with you. Anyway, this salad is absolutely delicious and will convert any non kale eaters. It’s simple because of it’s short list of ingredients but it’s complex in flavor. It’s sweet, smoky, salty and sour and full of healthy stuff. I can’t get enough of it. I served this to friends for lunch and they said it was much better than the kale salad at a local trendy restaurant. I think that says it all. The key is to use good quality ingredients. I really like Maille brand mustard. You can prepare this salad ahead of time and just reheat the beef fry. Let me know your thoughts in the comments below.
Ingredients
Place slices of beef on a pan
Bake until crispy and then drain and pat dry
Chop into small pieces
Chop shallots
Fry until browned
Add to blender with mustard, salt, apple cider vinegar and honey and puree until smooth
Puree until smooth
Toss kale with dressing and beef fry
- 10 oz kale chopped and ribs removed
- 8 slices beef fry
- ¼ cup olive oil plus 6 tablespoons divided
- 4 shallots chopped
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- Rub kale with two table spoons of olive oil and set aside
- Put beef fry on a baking sheet and place in 350 degree oven until crisp. Drain and pat dry. Crumble and set aside
- Saute shallots in 4 tablespoons olive oil until translucent
- Add shallots, salt, black pepper, honey, olive oil, mustard and cider vinegar to a blender. Puree until smooth
- Toss kale with dressing according to taste and add beef fry
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