KALE SALAD WITH PANCETTA AND PECORINO
Steps:
- For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 30 seconds until smooth. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use.
- Wash the kale and spin it dry in a salad spinner. Remove the rib from each leaf. Stack the leaves and slice them thinly crosswise, as you would coleslaw. Place the kale in a large bowl and toss with enough dressing to moisten.
- Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until browned and crisp. Transfer the pancetta with a slotted spoon to a plate lined with paper towels. Add the bread cubes to the pan, sprinkle with salt, and saute for 5 to 7 minutes, tossing frequently, until evenly browned. Add the pancetta, toasted bread, and shaved Pecorino to the kale and toss with large spoons. Serve at room temperature.
RAW TUSCAN KALE SALAD WITH PECORINO
From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.
Provided by Japanese Delight
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : Calories 161.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.7, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 3.1
KALE, ARTICHOKE AND PECORINO SALAD
I created this kale, artichoke, and pecorino salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the pecorino right before serving gave the salad and extra flavor that made this dish very yummy! Give it a try! You can omit the cheese to keep it paleo!
Provided by Cindy Anschutz Barbieri
Categories Vegetable Salads
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.
- Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.
- Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 18 g, Cholesterol 14.3 mg, Fat 23.8 g, Fiber 4.5 g, Protein 8.3 g, SaturatedFat 5.1 g, Sodium 1027.8 mg
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