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

Recipe by Tim Goodell. I found this recipe here.


  • 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 cup olive oil 
  • 1/2 cup grapeseed oil
  • 1/2 cup Champagne vinegar
  • 1 tablespoon Dijon mustard
  • 6 cloves garlic
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 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.P

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.