Ingredients
1/2 Chopped Preserved Lemon
1/3 c Creme Fraiche
1/3 c Mayonnaise
1 tablespoon White wine vinegar
1 tablespoon Vegetable Oil
12 ounce Slab bacon in 3/4 inch slices
8 cup Tuscan kale, chopped
1 pint Grape tomatoes, halved
Preparation
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. 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. Toss kale and dressing in a large bowl until coated; let sit 5 minutes. Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.
