warm leek and kale salad

This is a rich cold weather salad perfectly paired with a plate of fresh cooked pasta or over top of a bowl of warm polenta.

Print this page


4oz bacon, cut into small pieces
1-2 leeks, cut into wide half moons and rinsed of dirt
1 bunch of kale, any variety cut into 1/4" wide ribbons
1 celery root, peeled and cut into match sticks
1/2 cup sherry or red wine vinegar
1/4 cup olive oil
1 cup walnuts, toasted


  1. In a large frying pan, cook the bacon over medium heat until crispy
  2. Add the leeks to the bacon and lower the heat to low and cook until soft
  3. Place the kale in a large bowl with a big pinch of salt then massage until the kale is tender and dark green
  4. Add the celery root, vingear, olive oil, walnuts, and leek bacon mixture and toss to combine
  5. Taste and adjust seasoning as desired