Lacinato kale salad by Ron Blaauw

Ingredients

General

• 100 gr bacon

Salad

•   200 gr Opperdoezer potato
•   200 gr washed kale leaves without stem
•   200 gr washed lacinato kale leaves without stem
•   100 gr flower sprouts
•   1 Granny smith apple
•   ½ lemon
•   50 gr Oos Kesbeke silver onions
•   50 gr Oos Kesbeke Cornichons/small pickles
•   Mayonnaise
•   1 tsp Oos Kesbeke piccalilli

Supplies

•   Mixing bowls
•   WWOO Cutting board
•   Knifes
•   Kitchen pliers
•   Cookware
•   Microplane grater
•   Spoons
•   Whisk

How to prepare

•   Preheat the WWOO Braaimaster, indirectly, to 170 °C.
•   Fry the bacon (if possible, between 2 plates) on the WWOO Braaimaster. Set the cooked and crispy bacon aside on a paper towel.
•   Peel the potatoes, cut them into equal cubes and wash them thoroughly. Boil the potatoes al dente in salted, boiling water, and let them steam.
•   Cut the kale leaves in thin strips and blanch/boil them briefly in ample boiling water.
•   Rinse the leaves with cold water. Drain the cold leaves well and pat them dry if necessary.
•   Wash the apple and cut it into thin slices. Sprinkle it briefly with some lemon juice to prevent it from discoloring.
•   Use the mayonnaise and piccalilli to prepare a tasty dressing.
•   Mix the salad with all the ingredients.
•   Add the dressing to the salad and garnish with the crispy bacon.
• Process the salad dressing and garnish with the crispy bacon.