Still on my salad kick, as you can see. Here's the deal, I'm going on a short vacation next month and I decided that until then, I'm working on a few goals which pretty much include: eat more salad, eat less (white) bread and refined sugar, and don't bite my nails. Yes, it's the sad truth: I'm nearly thirty years old and I still bite my nails. There have been periods when I quit before (one time I went three months!). But then I have a moment of weakness, I bite them all off, and then my nails look terrible for at least two weeks. It's SO frustrating.
I digress. This post isn't about nail biting (at least not entirely). It's about a salad I'm obsessed with. I call this a Cobb salad, but it's a pretty loose interpretation of one. So if you feel like that's just blasphemy, then feel free to rename this in your mind as a kale-chopped-salad or whatever you like. Really you could add all sorts of ingredients on top of kale and spinach to make a version with whatever you have (just be sure to get some protein on there!).
What I really love about this salad isn't necessarily the salad itself, but rather the dressing. Oh yes, that isn't a typo in the title. I'm using facon and I'm not sorry! I really don't eat tons of "fake meat", but when I do, I must admit that facon is one of my favorites. But I have a confession to make about that. Read on and you'll see.
3-4 oz. spinach
3-4 oz. kale
2-3 hard boiled eggs
6 oz. raspberries
15 oz. (canned) black beans
2 ripe avocados
2 oz. feta
2 strips facon
3 tablespoons apple cider vinegar
1 small shallot
1/3 cup olive oil
salt + pepper
First, cook the hard boiled eggs and allow to cool before use (you can easily do this ahead or make all the hard boiled eggs you need for the week at once).
Remove the thick veins from the kale and chop into small pieces. Toss with the spinach. Drain and rinse the beans. Assemble salad.
So here's my confession about facon: I will only eat it if chopped up into facon bits first. I know, sort of weird. But I just think it sort of looks like… well… a dog toy. It tastes good, but it looks sort of hilarious. However, if you chop it up into bits, then no one will be the wiser. 🙂
To make the dressing, cook the facon in a little oil over medium heat until crispy on both sides. Chop into small bits. Also finely chop the shallot. In a bowl combine the vinegar, facon and shallot. While whisking, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.