Public Restaurant’s Kale Salad with Pine Nuts, Currants, Pancetta Breadcrumbs & Parmesan

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

Garlic Vinaigrette:

  • 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

Pancetta Breadcrumbs:

  • 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.