Baby kale makes a wonderful salad, either on its own or with partners. It's sturdy enough to stand up to hearty ingredients and denser dressings. Here we've mixed it with romaine, which adds a nice juicy crunch. Roasted baby potatoes and crumbled bacon add lots of flavor, cherry tomatoes contribute bright color and a flavorful truffle vinaigrette pulls it all together.
This substantial salad works well at picnics and holds its own deliciously with barbecued steak and ribs.
Position a rack in the middle of the oven and preheat to 400 degrees F.
Toss the potatoes with the olive oil and spread them in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper and roast the potatoes until tender and golden, 20 to 25 minutes. Set aside at room temperature.
Meanwhile, cook the bacon in a skillet until crispy. Transfer to paper towels to drain.
To make the Truffle Vinaigrette, place the canola and truffle oils, vinegar, salt and pepper in a small glass jar and seal the lid tightly. Shake vigorously until combined. For best flavor, serve at room temperature. The vinaigrette will keep, tightly sealed, for up to 1 month in the refrigerator.
When you’re ready to serve the salad, place the kale and romaine in a large bowl and toss to combine. Add the cherry tomatoes and roasted potatoes, then drizzle the salad with about 1/3 cup of the Truffle Vinaigrette. Toss and add more dressing to taste.
Transfer the salad to a large platter. Crumble the bacon over the top of the greens and garnish with shaved Pecorino Romano, if you like. Serve immediately.