Description
This Tuscan kale salad recipe is just like what you’ll find at a North Italia restaurant. The chopped kale is mixed with garlic breadcrumbs, crisp slivered apples, charred grapes, crispy pancetta, pistachios, tiny cubes of pecorino cheese and then tossed in a lemon parmesan vinaigrette. You get the perfect mix of salty sweet and savory in every bite.
Ingredients
Units
Scale
FOR THE KALE SALAD
- 1 – 2 bunches curly kale, stems removed and chopped
- toasted garlic breadcrumbs
- 4 ounces pancetta or bacon
- 1 apple, chopped
- 2 cups seedless grapes, sliced in half
- 1/4 cup pecorino cheese, chopped
- 1/2 cup chopped pistachios
PARMESAN VINAIGRETTE
- 2 lemons, juiced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Chop kale, apples, pecorino cheese and pistachios. Add to bowl.
- Slice grapes in half and add to kale mixture.
- Cook pancetta over medium high heat until crispy. Use a slotted spoon to transfer it to the salad bowl.
- Add toasted breadcrumbs.
FOR THE DRESSING:
- Start with the juice of two lemons
- Whisk in Dijon mustard, garlic, and olive oil until mixture is creamy.
- Add grated Parmesan cheese and season with salt and pepper.
- Add to salad before serving and toss well.
What makes the fat content and carb numbers so high in the Tuscan Kale Panchetta salad?
There is cheese in the dressing and in the salad, plus the panchetta.