From the Chef: This recipe is quick and easy to make! It's light and fresh, and can be mixed with different veggies to make a new variation.
1 bunch Kale (try Flat Creek Farm, Bath Co.)
1 onion (Flat Creek Farm has these too)
1/2 pound of bacon (try Garey Farms in Paris KY)
1 stalk of brussel sprouts (yep, Flat Creek Farm)
Wash stalks of kale, pull the leaves from stem. Cut the lemon in half and squeeze the juice into the bowl over the kale. Massage kale for 1 minute, put the bowl in the fridge to rest. Pull brussel sprouts off the stalk, wash and cut in half. Cut the onion into large pieces, and cut the bacon slices into quarters. In a saute pan, cook the brussel sprouts, bacon and onion until onion is translucent. Season with salt and pepper. Once finished, mix into the kale, top with parmesan cheese and mix. Put it back in the fridge to chill for 5 minutes.
Foodie Tip: this salad is served best with a warm crusty bread and a tall glass of red wine.