
Italian Kale Salad with Pancetta and Parmigiano Reggiano
Give your basic salad a fun Italian twist! Nutty, luscious shavings of imported Parmigiano Reggiano plus pickled onions, a garlicky lemon-vinaigrette, crispy pancetta and pine nuts take this salad from simple to special.
Ingredients
- 2 bunches lacinato kale sliced into ribbons
- 8 oz diced or sliced pancetta cooked till crispy and drained
- 3 TB toasted pine nuts
- ½ cup thinly sliced red onion
- 1 cup imported Parmesan Reggiano thickly shaved with a vegetable peeler
- Vinaigrette
- 1/3 cup olive oil
- 3 TB lemon juice additional wedges for garnish
- 1 TB dijon mustard
- 1 tsp minced garlic
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together vinaigrette ingredients. In a large salad bowl toss together kale, pancetta and vinaigrette. Top with pine nuts, onion, and Parmesan shavings. Toss lightly to combine and enjoy.
Notes
Tip: You can also add sliced fresh figs, pomegranate seeds, or diced apple to this salad for a sweet-juicy edge.