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.
Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 4


  • 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


  • 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.


Tip: You can also add sliced fresh figs, pomegranate seeds, or diced apple to this salad for a sweet-juicy edge.
Keyword brunch salad, entree salads, kale salad