This kale salad with tomatoes, bacon, and a preserved lemon dressing has a delightful trick: it tastes remarkably like a BLT sandwich. If you’re cutting calories or need a gluten-free alternative to a BLT, this is worth trying.
When I first made it, Keith exclaimed, “This kale salad tastes like a BLT.” The original recipe from Bon Appétit is even titled Kale BLT Salad, and the combination makes sense once you taste it: bacon, Lacinato kale, and ripe tomato come together with a tangy preserved lemon dressing that mimics the familiar flavor of a BLT.
The dressing is the real star. I’d recently made preserved lemons at home using a very simple method—quartering lemons almost to the base, packing each piece with coarse salt, placing them in a jar, and covering with extra lemon juice. After about a month of fermenting, the flavor becomes tangy, salty, and slightly sweet. That preserved lemon flavor is what gives the dressing its surprising depth and the salad its BLT-like quality.
There’s something almost dessert-like about the dressing’s tang and sweetness—it even reminded me of cheesecake in a strange, pleasant way. That versatility makes the preserved lemon dressing interesting to experiment with: it would be delicious on savory salads and, I think, drizzled lightly over fresh berries as a contrast to their sweetness.
I adapted the original recipe slightly by reducing the dressing volume and using apple cider vinegar because it was what I had on hand. For the salad itself, use thick-sliced bacon so it holds up in the bowl and provides a satisfying bite. Toss the kale with the dressing and let it sit briefly so the leaves soften and absorb flavor, then top with crispy bacon and tomato wedges.
Kale Salad with Tomatoes, Bacon, and Preserved Lemon Dressing
Ingredients
- 1/2 preserved lemon coarsely chopped
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Kosher salt
- freshly ground pepper
- 12 ounces thick-sliced bacon cut crosswise into bite-sized pieces
- 1 large bunch Lacinato kale sliced crosswise into thin ribbons
- 2 ripe tomatoes cut into bite-sized wedges
Instructions
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Combine preserved lemon, sour cream, mayonnaise, and vinegar in a blender and blend until smooth. Season with salt and pepper to taste. Cover and chill until ready to use.
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Heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crisp (or cooked through but slightly tender), about 8–12 minutes. Transfer to paper towels to drain and cool slightly.
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In a large serving bowl, toss the kale ribbons with the dressing until evenly coated. Let sit for 5 minutes to soften the leaves. Top with bacon and tomato wedges and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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