3 Kale Salad With Citrus Vinaigrette

A Tim Love recipe

  • Serves: 4
  • PREP TIME: 15 min
  • COOK TIME: 15 min


  • 6 Tbsp. olive oil
  • 1/2 lb. thick cut bacon (about 9 slices)
  • 2 Tbsp. Chef Tim Love Wild Game Rub*
  • 1/4 cup pepitas or sliced almonds
  • 6 Tbsp. lemon juice
  • 3 bunches assorted kale (curly, chinese and purple kale), stems removed and roughly chopped (about 14 cups)
  • 1 bunch celery leaves
  • 1/2 cup shaved manchego cheese or shredded Parmesan cheese


  1. Heat 2 tablespoons oil in a large skillet over medium high heat. Add bacon, cook until crisp. Remove bacon and set aside. Do not discard reserved fat.
  2. Add Tim Love Wild Game Rub and pepitas to pan and toast over medium heat. Remove from heat and slowly stir in remaining 4 tablespoons olive oil and lemon juice.
  3. Combine kale, celery leaves, and cheese in a large bowl. Toss with hot dressing. Crumble reserved bacon and sprinkle on top.

Tip: Great to serve with Chef Tim Love's Pork Tenderloin

Subsitute: Add 2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground chipotle chilie pepper and 1 teaspoon dried thyme leaves.

Nutritional Information

Nutritional Information

Serving Size per serving
Amount per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Vitamin A -1 IU
Vitamin C -1 mg
Calcium -1 mg
Iron -1 mg