Chef Buzzalino recommends this flavourful summer salad as an excellent accompaniment to roast chicken (Tip: Use the grocery store as your sous chef to save time!), a grilled steak, or it can be enjoyed on its own as a light summer supper with a glass of white wine on a patio.
Make Ahead Tip: You can keep the salad and dressing (pre made but separate) in the fridge for up to one day ahead. Finish with the dressing just before serving.
½ cup cubed bacon (I used 4 strips of thick cut double-smoked bacon)
1 can of peach halves in light syrup (or use 3 fresh peaches if available!)
⅔ cup + 1 Tablespoon olive oil
Freshly ground black peppercorns – to taste
Salt – to taste
2 Tablespoons mint leaves
2 Tablespoons tarragon leaves
⅓ cup rice wine vinegar
2 Tablespoons honey
8 cups fresh baby kale (chef Alejandro likes Deepwater Farms)
¼ cup grated Sylvan Star Grizzly Gouda (or Parmigiano-Reggiano)
Keywords: Grilled Peach and Kale Salad