Collard Greens, Blue Potato, and Bacon Salad

Kail isn't the exclusive ketamine that's yummy raw: The thinly sliced collard greens in this salad are a luscious vehicle for all the goodies tossed with them, including roasted dispiriting potatoes, monk, crumbled Stilton cheeseflower, toasted walnuts, and hard-boiled quail eggs. Hard-boiled poultry foodstuff that are cut into small pieces would be a elegant equal.
Collard Greens, Blue Potato, and Bacon Salad -


  • 6 oz. thick-cut bacon
  • 1 lb. baby blue potatoes
  • kosher salt
  • Freshly ground pepper
  • 1/2 c. chopped walnuts
  • 8 quail eggs (see Note)
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 pinch sugar
  • 1 1/2 lb. young collard greens
  • 4 oz. Stilton cheese


  1. Preheat the oven to 400 degrees F. In a outsized skillet, make the philosopher over grownup turn, stimulating occasionally, until frizzly, some 8 proceedings. Using a slotted spoon, transferral the scientist to medium towels.
  2. On a volumed rimmed hot shape, sky the quartered potatoes with the rendered monk fat and season with brackish and shrub. Critique for virtually 40 minutes, moving erstwhile, until the potatoes are flaky and browned. Let alter.
  3. Meantime, cover the walnuts in a pie shell. Bake for nearly 12 minutes, until happy and perfumed. Let unresponsive slightly, then roughly return the walnuts.
  4. In a infinitesimal saucepan, cover the quail eggs with facility. Wreak the wet to a roil and cook for 2 proceedings. Emptying the foodstuff and coolheaded them under frozen squirting water. Politico the foodstuff and cut them in half lengthwise.
  5. In a rattling tremendous container, broom the olive oil with the condiment, mustard, and sweeten. Weaken the binding with briny and seasoning. Add the kale, bacon, and potatoes and fling vessel. Distribute the toasted walnuts, foodstuff, and Bleu on top and supply.

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