Summer Kale Salad

 

Prep Time: 20 minutes

Cooking Time: 20 minutes

Feeds: 4 people

 

For the salad:

1 lb.               fresh kale

¼ cup           pine nuts

1 pint           grape tomatoes

12 slices     pancetta

4 tbsp.         shaved parmesan

 

For the preserved lemons:

1 pc.             lemon, cleaned, sliced thin, about 16 slices

1 cup           rice vinegar

½ cup         sugar

1 pc.            bay leaf

1 tsp.          coriander seeds

 

For the vinaigrette:

1 cup           walnut oil (can substitute canola or EVOO)

½ cup         white balsamic vinegar

1 pc.            egg yolk

1 tsp.           Tabasco

4 tbsp.        honey

TT                S&P

 

• In a blender or food processor combine white balsamic vinegar, egg yolk and honey
• With the machine on high slowly incorporate the walnut oil until combined, do not add too fast, you wish to create an immulsion
• Season and set aside, this can be made up a week in advance and stores nicely
• Preheat the oven to 400F
• Place the pancetta slices down on a baking sheet, lined with parchment
• Bake until lightly browned and crispy, but not overcooked
• Remove from pan, drain any fat and cool
• Place the sugar, rice vinegar, bay leaf and coriander in a pot and bring to a simmer
• Lay the sliced lemons in the bottom of a heat proof bowl
• Once the rice vinegar has come to a simmer and the sugar has dissolved pour the hot liquid over the lemons and let sit until cool, these can be done one or two days in advance and will hold up in the fridge for up to a week
• Place a pan on medium heat, add the pine nuts
• Toss the pine nuts continually to ensure they toast but do not burn
• You will know when they are ready when you can smell the aroma of popcorn cooking, then remove from the heat and set aside
• Wash the kale, removing any large stems, and spin to dry
• Half the grape tomatoes

 

For assembly:

• Place the washed kale in a bowl, ensuring it is dry
• Toss with an appropriate amount of the vinaigrette and season
• Place the greens on a large platter, or four plates if you prefer
• Generously garnish the salad with the fresh shaved parmesan, followed by the pine nuts, tomatoes, sliced pancetta, and the preserved lemons
• Serve immediately

 

Enjoy this delectable summer salad and feel great about the choice you made! You can even serve this with seared salmon or some delicious sliced strpiloin and make it a meal.

 

Who’s hungry?