This turned out alright, but wasn't a favourite. The original recipe called for pancetta, which we were out of; I made it with halal chicken bacon analogue, and I think it would be fine with streaky pork bacon as well.

Kale Salad with Bacon and Eggs

Dish of the Day by Kate McMillan (p. 266)

Ingredients

• 200g bacon (or chicken bacon or pancetta)
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 4 Tbsp balsamic vinegar, divided
• 2 Tbsp red wine vinegar
• ½ tsp black pepper
• 4 Tbsp fresh parsley, chopped
• 5 large eggs, hard-boiled, peeled, and cut into 8ths
• 2 bunches kale, stems removed, coarsely chopped
• ½ tsp cayenne

Directions

1. Cook the bacon or pancetta in a large skillet. Remove, chop coarsely, and buffer.
2. Drain the skillet, reserving 1 Tbsp oil (or adding some olive oil or bacon fat if you used something doesn't render off much fat, like chicken bacon). Heat over medium heat.
3. Add the garlic and cook until just golden, ~1 minute.
4. Remove the garlic and deglaze using the balsamic vinegar.
5. Whisk together the olive oil, balsamic vinegar/bacon fat mixture, wine vinegar, parsley, garlic, and black pepper.
6. Toss with the kale and bacon.
7. Gently fold in the eggs, garnish with cayenne, and serve.