TUSCAN KALE SALAD
Crisp greens tossed in a vibrant Parmesan vinaigrette, crunchy toasted breadcrumbs,
salty pancetta, fresh apples, charred grapes, toasted pistachios, sundried tomatoes and fresh grated pecorino. Each bite is crunchy, salty, sweet and perfectly balanced.
salty pancetta, fresh apples, charred grapes, toasted pistachios, sundried tomatoes and fresh grated pecorino. Each bite is crunchy, salty, sweet and perfectly balanced.
Servings: 4
Ingredients
- For the Parmesan vinaigrette:
- 1/3 cup olive oil
- juice of one lemon
- ½ tablespoon white balsamic vinegar
- 2 cloves of garlic minced
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 2 tablespoon freshly grated Parmesan or Pecorino
- fresh ground pepper
- For the salad:
- 4-5 slices French bread or baguette
- 4 tablespoons butter melted
- 1 tablespoon fresh chopped rosemary
- ½ cup freshly grated Pecorino or Parmesan cheese
- 1 lb fresh lacinato kale Tuscan kale stems discarded, finely chopped
- 4 oz pancetta diced into small cubes (use thick bacon if you can’t find this)
- ¼ cup sundried tomatoes chopped
- 2 apples cut into very thin slices (Green, Honeycrips or Gala)
- 1/4 cup roasted pistachios chopped
- 1 tablespoon olive oil
- 2 cups seedless red grapes
- Fresh ground pepper
Instructions
To make the breadcrumbs:
- 1. Preheat the oven to 350 degrees.
- 2. Place the bread on a baking sheet and bake for 15 minutes, flipping the pieces over halfway through baking.
- 3. When the bread starts to get very dry and crusty, remove from the oven and let cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form.
- 4. Toss the breadcrumbs with the melted butter and a good pinch of salt and pepper and fresh chopped rosemary. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.
To make the dressing:
- 1. Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.
To make the salad:
- 1. Massage the kale with the dressing, rubbing the leaves until the kale starts to get softer and turns darker in colour. Set aside.
- 2. Add the pancetta to a pan and cook over medium heat for 6 to 8 minutes, frequently tossing until browned and crisp. Transfer the pancetta to a plate lined with paper towels in order to strain the grease.
- 3. Cut each grape in half. Heat a pan over high heat, grill the grapes until lightly charred, about 2 minute’s total.
Assemble the kale salad:
- 1. Toss the kale with the breadcrumbs, pancetta, sundried tomatoes, apples, grapes, fresh ground pepper and parmesan cheese. Serve immediately.
- Optional to garnish each serving with more grated cheese.