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 the Hollywood Roosevelt Hotel in Los Angeles. It is still my all-time favorite salad. Here is the recipe by Tim Goodell found 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:

  • 1/2 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.