1 Bunch of Kale, tough ribs removed
Juice of 1/2 lemon
Juice of 1/2 orange
1/2 teas. kosher salt
2 scallions(white and green parts)trimmed and finely chopped
1 tomato, cored, halved, and chopped
2 tbsp olive oil
1/4 teas. ground black pepper.
Heat a small skillet over medium heat. Add bacon and cook crisp on both sides, about 6 mins total. Transfer to a paper towel-lined plate and set aside to cool. Once cooled, chop bacon into small bits and set aside.
Stack 5 or 6 kale leaves on top of one another and slice crosswise into thin strips. Transfer to a large bowl and repeat with remaining leaves. Add lemon juice, orange juice and salt and use your hands to rub the citrus and salt into the leaves. Let kale sit for 5 mins. before adding the scallions and tomato. Drizzle with the olive oil, add the pepper and bacon, toss to combine. Love this salad :-)