Coleslaw with bacon and garlic toast

Ingredients:

• 1 bunch kale, stems trimmed
• 6 slices of bacon
• 1 large bunch green onions, chopped
• 0.5 cup mayonnaise
• 3 tablespoons white wine vinegar
• 3 cloves garlic, finely grated
• Half a baguette, cut into 8 slices
• 1 tbsp extra-virgin olive oil
• 2 cups grape tomatoes
• 1 small seedless cucumber, sliced

Preparation:

1. Preheat oven to grill mode; line a baking sheet with foil.
2. In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6-8 minutes. Transfer to paper towels to drain; keep any remaining fat in the skillet.
3. Meanwhile, in a blender, grind 2 green onions, mayonnaise, 2 tablespoons vinegar and a generous pinch of salt and black pepper.
4. Mix the garlic with the bacon grease. Arrange the bread slices on the prepared baking sheet. Spread the garlic mixture on top and season with salt and pepper to taste (do not wash the pan). Toast the bread in the oven on broiler mode for 1-3 minutes.
5. Shred the kale and place it in a large bowl. Add the remaining 1 tablespoon of vinegar and mash the kale with your hands until softened, about 3 minutes. Return the pan to medium heat and add the olive oil. Add the tomatoes, season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from heat and stir in the remaining green onions. Pour the tomato mixture over the kale and toss to combine.
6. Crumble the bacon over the salad. Add the cucumber and about 1/4 cup of the dressing. Toss well. Serve with garlic bread and the remaining dressing.