Spicy Corn, Bacon & Kale Salad
Serves 4 as a side
Ingredients:
- 4 slices middle bacon, rind removed
- 2 corn cobs, husks removed
- Olive oil, for brushing
- 6–8 curly kale leaves, stems removed and leaves shredded
- 9 oz. mixed cherry tomatoes, halved
- 2 avocados, cut into thick slices
- 4 spring onions (scallions), finely chopped
- ½ jalapeño chili, deseeded and thinly sliced
- Toasted pepitas, to serve
Tangy lime dressing:
- 1 large egg yolk
- ⅓ c. lime juice
- 1 c. coriander (cilantro) leaves
- 2 tsp. honey
- ½ jalapeño chili, deseeded and thinly sliced
- ½ c. olive oil
- ¼ c. vegetable oil
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Instructions:
- Cook the bacon in a non-stick frying pan over medium–high heat for 6–8 minutes, turning occasionally until browned and crisp. Transfer to a chopping board and cut into pieces.
- Preheat a barbecue grill to medium. Brush the corn with a little oil and cook on all sides until just charred and the kernels are tender. Remove, cool and cut off the kernels.
- Combine the kale, tomato, avocado, corn, spring onion, and chili in a large salad bowl.
- Except for the oils, place the dressing ingredients in a small food processor and blend well. Combine the oils in a jug. With the motor running, pour in the oils in a slow steady stream until the mixture has thickened. If the dressing is too thick, just add a small amount of warm water. Season to taste.
- Lightly toss the salad ingredients with the dressing, scattering the bacon pieces and toasted pepitas over the top.
