Coleslaw with bacon and garlic toast
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 41 G., saturated fats 9 G., proteins 15 G., carbohydrates 40 G., fiber 6 G., cholesterol 38 mg, sodium 976 mg, sugar 5 G.
Calories 580, total fat 41 G., saturated fats 9 G., proteins 15 G., carbohydrates 40 G., fiber 6 G., cholesterol 38 mg, sodium 976 mg, sugar 5 G.
Crispy bacon and sweet grape tomatoes infuse this juicy, vitamin-rich salad with a whole bouquet of flavors. To soften fresh kale, it's chopped, mashed with wine vinegar in a bowl, and then tossed with a hot mixture of tomatoes sautéed in olive oil until the leaves wilt slightly. The salad also includes cucumbers and green onions, and is dressed with a little mayonnaise mixed with wine vinegar. Crispy, garlic-flavored toast makes a wonderful complement to the vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch kale, stems trimmed
- 6 slices of bacon
- 1 large bunch green onions, chopped
- 0.5 cup mayonnaise
- 3 tablespoons white wine vinegar
- 3 cloves garlic, finely grated
- Half a baguette, cut into 8 slices
- 1 tbsp extra-virgin olive oil
- 2 cups grape tomatoes
- 1 small seedless cucumber, sliced
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Cooking the dish according to the recipe:
- Preheat oven to grill mode; line a baking sheet with foil.
- In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6-8 minutes. Transfer to paper towels to drain; keep any remaining fat in the skillet.
- Meanwhile, in a blender, grind 2 green onions, mayonnaise, 2 tablespoons vinegar and a generous pinch of salt and black pepper.
- Mix the garlic with the bacon grease. Arrange the bread slices on the prepared baking sheet. Spread the garlic mixture on top and season with salt and pepper to taste (do not wash the pan). Toast the bread in the oven on broiler mode for 1-3 minutes.
- Shred the kale and place it in a large bowl. Add the remaining 1 tablespoon of vinegar and mash the kale with your hands until softened, about 3 minutes. Return the pan to medium heat and add the olive oil. Add the tomatoes, season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from heat and stir in the remaining green onions. Pour the tomato mixture over the kale and toss to combine.
- Crumble the bacon over the salad. Add the cucumber and about 1/4 cup of the dressing. Toss well. Serve with garlic bread and the remaining dressing.
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