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Baby Kale and Romaine Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette 6 Servings 12 oz baby potatoes (cut into bite-sized chunks) 2 Tbsp olive oil 8 oz bacon (cooked until crisp) 5 oz Earthbound Farm Organic Mixed Baby Kales 1 Earthbound Farm Organic Romaine Heart (cut crosswise into 1-inch-wide strips) 1 ½ cups Earthbound Farm Organic Cherry Tomatoes (cut in half if large) ¼ cup canola oil 2 Tbsp truffle oil 2 Tbsp champagne or white wine vinegar Salt and freshly ground pepper Shaved Pecornio Romano cheese (as garnish, optional)
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Baby Kale and Romaine Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette

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.

Prep time: 30 min | Cook time: 20 min | Total time: 50 min | 6 Servings

Ingredients

12 oz

baby potatoes (cut into bite-sized chunks)

2 Tbsp

olive oil

8 oz

bacon (cooked until crisp)

5 oz

Earthbound Farm Organic Mixed Baby Kales

1

Earthbound Farm Organic Romaine Heart (cut crosswise into 1-inch-wide strips)

1 ½ cups

Earthbound Farm Organic Cherry Tomatoes (cut in half if large)

¼ cup

canola oil

2 Tbsp

truffle oil

2 Tbsp

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.

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