Salads

Kale Salad with Pine Nuts, Currants, Pancetta Breadcrumbs & Parmesan

The first time I ever had a kale salad was at Public Restaurant in Los Angeles. This s still my all-time favorite salad.

Recipe by Tim Goodell

Kale Salad with Pine Nuts, Currants, Pancetta Breadcrumbs & Parmesan

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Ingredients

  • SALAD
  • 8 cups kale, shredded
  • 1/4 cup currants
  • 1/4 cup pine nuts
  • 1/2 cup pancetta *breadcrumbs
  • 1 cup fine grated parmesan
  • Salt and pepper to taste
  • GARLIC VINAIGRETTE
  • 1/2 cup olive oil
  • 1/4 cup grapeseed oil
  • 1/4 cup Champagne vinegar
  • 1/2 tablespoon Dijon mustard
  • 3 cloves garlic
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped parsley
  • PANCETTA BREADCRUMBS
  • 3/4 cup breadcrumbs
  • 4 ounces pancetta

Instructions

1

For the dressing: In a food processor, blend vinegar, garlic, and mustard, adding oil in a slow stream to emulsify. Season with salt and pepper; add chopped parsley.

2

For the breadcrumbs: Slice pancetta thinly and place on a baking pan and render fat in oven until pancetta is crispy. Once cooled, chop finely; mix into breadcrumbs.

3

For the salad: In a bowl, mix together the kale, dressing, pine nuts and currants. Season with salt and pepper to taste.

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