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

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

The best kale salad I ever had was this one at Public Restaurant in Los Angeles.

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 (makes more than you will need)

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 (makes more than you will need)

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. Toss with breadcrumbs. (I let the salad sit for 10 minutes before serving). It helps the leaves soften and the flavors to meld).

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