The first time I ever had a kale salad was at Public Restaurant in Los Angeles. It is still my all-time favorite salad.
Recipe by Tim Goodell.
- 8 cups kale, shredded
- 1/4 cup currants
- 1/4 cup pine nuts
- 1/2 cup pancetta *breadcrumbs
- 1 cup fine grated parmesan
- Salt and pepper to taste
- 1/2 cup olive oil
- 1/4 cup grapeseed oil
- 1/4 cup Champagne vinegar
- 1/2 tablespoon Dijon mustard
- 3 cloves garlic
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup chopped parsley
- 3/4 cup breadcrumbs
- 4 ounces pancetta
For the dressing: In a food processor, blend vinegar, garlic, and mustard, adding oil in a slow stream to emulsify. Season with salt and pepper; add chopped parsley.
For the breadcrumbs: Slice pancetta thinly and place on a baking pan and render fat in oven until pancetta is crispy. Once cooled, chop finely; mix into breadcrumbs.
For the salad: In a bowl, mix together the kale, dressing, pine nuts and currants. Season with salt and pepper to taste.
*Here is another great recipe for the breadcrumbs from Milk Street.
- 4 ounces chewy white bread, cut into 1-inch cubes
- 2 teaspoons fresh thyme leaves
- 3 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated pepper
In a food processor, process the bread to rough crumbs, about 20 seconds. Add the rest of the ingredients and process until incorporated, about 10 seconds. Transfer the crumb mixture to a large skillet over medium heat and cook, stirring frequently, until crisp and browned, 8 to 10 minutes.