Baby Kale and Romaine Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette

Prep Time: 30m | Cook Time: 20m | Total Time: 50m | Serves

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.

Ingredients

12 ounces baby potatoes (cut into bite-sized chunks)
2 tablespoons olive oil
8 ounces bacon (cooked until crisp)
5 ounces Earthbound Farm Organic Mixed Baby Kales
1 Earthbound Farm Organic Romaine Heart (cut crosswise into 1-inch-wide strips)
1 1/2 cups Earthbound Farm Organic Cherry Tomatoes (cut in half if large)
1/4 cup canola oil
2 tablespoons truffle oil
2 tablespoons champagne or white wine vinegar
  Salt and freshly ground pepper
  Shaved Pecornio Romano cheese (as garnish, optional)

Directions

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.