Kale and pineapple salad with bacon vinaigrette

Name: Kale and pineapple salad with bacon vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Kale; 7-10 Tbsp Salt; 6 Shallots; 100 g streaky smoked bacon; 1/2 (approx. 500 g) Pineapple; 100 g cherry tomatoes; 3 TABLESPOONS Oil; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Kale
7-10 Tbsp Salt
6 Shallots
100 g streaky smoked bacon
1/2 (approx. 500 g) Pineapple
100 g cherry tomatoes
3 TABLESPOONS Oil
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the kale thoroughly and cook for 5 minutes in boiling salted water. Pour the cabbage onto a sieve, rinse under cold water and drain. Cut the cabbage into strips. Peel shallots and cut into slices. Cut bacon into small cubes.
2
Peel pineapple and cut out the stalk. Cut the fruit flesh into pieces. Clean, wash and possibly halve the tomatoes. Leave the bacon in a pan and take it out. Add oil to the frying fat and heat. Steam shallots in it until translucent. Deglaze with 4 tablespoons of water and vinegar. Season to taste with salt, pepper and sugar. Fold in tomatoes and pineapple.
3
Steam shallots in it until translucent. Deglaze with 4 tablespoons of water and vinegar. Season to taste with salt, pepper and sugar. Fold in tomatoes and pineapple. Mix all ingredients together and allow to soak well. Arrange kale salad on a plate and serve