Two-color coleslaw with bacon and walnuts

Name: two-color coleslaw with bacon and walnuts
Total time: 85 min
Yield: 4
Ingredients: 150 gram Kale; 2 tablespoon White wine vinegar; 4 tablespoon olive oil; 2 teaspoon fine mustard; 1 small shallot; 1 tablespoon thyme leaves; 1 tin can red cabbage with apple; 60 gram peeled walnuts; 1 teaspoon turmeric; 100 gram lean bacon

Ingredients

Directions

Bring over a liter of water to the boil.
Put the kale in a colander and pour the boiling water over it.
Let the coals stand for a while and then rinse under cold running water.
Let the kale drain very well.
Beat in a bowl a dressing of the vinegar, oil, mustard and some salt and freshly ground black pepper.
Cut the shallot.
Then stir in the shallot and the thyme leaves.
Spoon the kale through the dressing and let the salad stand for at least 1 hour.
This makes the dressing in the kale and the structure becomes softer.
Meanwhile, drain the red cabbage in a colander well.
Roast the walnuts in a dry frying pan until they start to color.
Transfer them to a bowl and mix the turmeric and some salt with the hot nuts.
Allow the nuts to cool.
Fry the bacon strips in a small frying pan over medium-high heat until crispy brown.
Let them drain on kitchen paper.
Spoon the red cabbage through the kale salad and mix the bacon strips, a few tablespoons of warm bacon and half of the nuts.
Serve the salad in a bowl and sprinkle the remaining nuts.
Delicious with ciabatta.