There are certain conundrums that accompany the delightful but poorly-appreciated art of cooking for one. The quintessential example, in my humble experience, is when you are dead set on creating an authentic Korean pork side-rib stew, or ponzu sauce for shabu shabu, and the smallest daikon radish you can find is heavy enough to replace your dumbbells in your resistance training routine.
That’s all fine and well, but the next day you find yourself eyeing the mass of watery white starch that could not reasonably fit into your one-woman dish with the kind of derision you usually reserve for your ex-boyfriends. Meanwhile, the rest of the vegetables in your fridge feel like Chihiro in the elevator with the radish spirit. What do I do with all this radish?
However, when it comes to excess perishables, some predicaments aren’t quite as stifling as being stuck in an elevator with the fat spirit of a root vegetable.
Take bacon, for example. No matter how hard I try, I can find nothing lamentable about having some leftover bacon in the fridge. My purpose here is not to write an ode to bacon. Those inclined to salivate at the sound of such poetic exultations already have one inscribed in their dopamine pathways. I have nothing novel to add to the conversation. I’m just here to get dinner on the table for one very hungry girl.
Joëlle
A simple but flavourful salad with crispy bacon, creamy avocado slices and a tangy poppy seed dressing.
20 minPrep Time
10 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 1 tbsp Shio Koji*
- 1 Shallot, julienned
- 1 Lemon, zest and juice
- Olive oil
- Poppy seeds
- Kombucha*
- Half a bunch Kale
- A handful Cherry tomatoes, halved
- 1/4 Red Onion, thinly sliced
- Chives, chiffonaded
- Cilantro, chiffonaded
- 4 slices Bacon, cut into bits
- Sheep Feta, crumbled
- Poppy seeds
- Half an avocado, sliced
Instructions
- Mix all the dressing ingredients into a little bowl and set aside (I like to leave it to marinate for a few hours, but you don't have to)
- Strip kale leaves from the tough stem, steam for 3 to 4 minutes (depending on the thickness of the leaves). Transfer warm kale to a salad bowl.
- Cook your bacon slices according to your preferred method. My preferred method is to stick them in the microwave between sheets of paper towels and nuke 'em until nice and crispy on the edges. When your slices have cooled, cut them into bits
- Now that your kale has cooled down, chops the rest of the salad ingredients and add them to your salad bowl.
- Pour dressing over salad and toss until well mixed.
- Garnish with bacon bits, crumbled sheep feta, avocado slices, a sprinkle of poppy seeds, and a few sprigs of chives
Notes
Shio koji is a lacto-fermented mixture of rice koji (rice inoculated with aspergillus oryzae spore -- the basis for many well-know Japanese ferments such as miso, sake and soy sauce). It provides enzymes and probiotics while imparting the dish with a unique umami flavour. You can substitute sea salt, himalayan salt or fish sauce. To learn more about shio koji, how to make it at home, and how to use it in the kitchen, click here.
I like to add a little of my homemade kombucha to salad dressings to add sweetness without much sugar. You may substitute apple cider vinegar, and optionally, a tad of your preferred sweetener. Maple syrup and raw honey both work well here.
