Description
Ina Garten’s kale salad brings Mediterranean flavors together with crisp greens and tangy dressing. Parmesan cheese and toasted pine nuts create a perfect balance of textures that will elevate your lunch or dinner side dish.
Ingredients
Scale
Main Ingredients:
- 1 pound lacinato kale (also called dinosaur or Tuscan kale)
- 4 ounces pancetta, small-diced
- 1 cup (½-inch-diced) bread cubes, crusts removed
Cheese and Dairy:
- ¼ cup freshly grated Italian Pecorino cheese
- ½ cup shaved Italian Pecorino cheese (2 ounces)
- 2 extra-large egg yolks, at room temperature
Seasoning and Dressing Ingredients:
- 4 anchovy fillets, drained
- 1 large garlic clove
- 1 tablespoon Dijon mustard
- ⅓ cup freshly squeezed lemon juice, at room temperature (2 lemons)
- Kosher salt and freshly ground black pepper
- ⅔ cup good olive oil, plus extra to cook the pancetta
Instructions
- In a food processor, thoroughly pulverize the anchovies, minced garlic, dijon mustard, egg yolks, freshly squeezed lemon juice, kosher salt, and cracked black pepper until achieving a completely smooth consistency.
- While the food processor continues running, gradually stream in extra virgin olive oil (120 milliliters / 4 fluid ounces) through the feed tube, allowing the mixture to emulsify into a creamy dressing. Incorporate finely grated Pecorino Romano cheese until well integrated.
- Transfer the prepared Caesar-style dressing into an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and develop.
- Meticulously wash the fresh kale under cold water, then thoroughly pat dry using clean kitchen towels. Strip away the tough central ribs and slice the leafy greens into delicate, thin ribbons, depositing them into a spacious mixing bowl.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat. Render the diced pancetta until achieving a golden, crispy texture, approximately 4-5 minutes. Using a slotted spoon, remove the pancetta and set aside. In the same pan, toast bread cubes until they transform into crunchy, caramelized croutons.
- Drizzle the prepared dressing over the kale, massaging it into the leaves to soften them slightly. Gently fold in the crisp pancetta bits, toasted croutons, and delicate shavings of Pecorino Romano. Allow the salad to rest for 5 minutes at room temperature before serving to enhance flavor melding.
Notes
- Crispy pancetta infuses the salad with rich, savory flavor, so cook it until golden brown and crunchy in the pan.
- Toasting bread cubes in the same skillet as pancetta helps them soak up those delicious rendered fat drippings.
- Pat kale leaves completely dry to ensure the dressing clings perfectly and prevents any unwanted sogginess.
- Select hearty, thick-cut bread that can withstand toasting and won’t fall apart when mixed into the salad.
- Torn kale leaves create a more rustic, natural texture compared to chopped pieces, allowing dressing to coat more evenly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 100 mg