Best 2 Kale Salad With Pancetta And Pecorino Recipes

**Kale Salad with Pancetta and Pecorino: A Symphony of Flavors**

Immerse yourself in a culinary journey with our kale salad, a vibrant blend of textures and flavors that will tantalize your taste buds. Featuring hearty kale, crispy pancetta, and tangy pecorino cheese, this salad is a harmonious symphony of contrasting elements. Dressed in a zesty lemon vinaigrette, it offers a refreshing balance that cuts through the richness of the pancetta and cheese. Topped with a sprinkle of toasted pine nuts, this salad delivers a delightful crunch in every bite. Whether served as a main course or a refreshing side, this kale salad promises an unforgettable dining experience.

Let's cook with our recipes!

TUSCAN KALE SALAD

Tuscan Kale Salad image

Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

Provided by Melissa Clark

Categories easy, quick, salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

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.
Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, 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 : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams

RAW TUSCAN KALE SALAD WITH PECORINO

Raw Tuscan Kale Salad With Pecorino image

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

Ingredients

1 bunch tuscan kale (also known as black or lacinato kale)
1 slice bread, or
1/4 cup homemade breadcrumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
1 teaspoon lemon zest
1 freshly squeezed lemon, juice of
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
fresh ground black pepper, to taste

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

Tips:

Choose tender kale for the salad. Look for leaves that are dark green and free of blemishes.
Wash the kale thoroughly before using it. This will remove any dirt or grit.
Massage the kale with a little olive oil. This will help to soften the leaves and make them more palatable.
Use a sharp knife to thinly slice the kale. This will help to ensure that the salad is evenly cooked.
Don't overcrowd the pan when cooking the kale. This will prevent the kale from cooking evenly.
Cook the kale over medium heat. This will help to prevent the kale from burning.
Season the kale with salt and pepper to taste.
Add the pancetta and pecorino cheese to the kale salad just before serving. This will help to keep the pancetta crispy and the pecorino cheese from becoming too hard.
Serve the kale salad immediately.

Conclusion:

Kale salad with pancetta and pecorino is a delicious and healthy dish that is perfect for a light lunch or dinner. The kale is packed with nutrients, and the pancetta and pecorino cheese add a salty and savory flavor. This salad is also very easy to make, and it can be tailored to your own taste preferences. For example, you can add other vegetables, such as roasted tomatoes or grilled zucchini, to the salad. You can also adjust the amount of pancetta and pecorino cheese to your liking. No matter how you make it, kale salad with pancetta and pecorino is sure to be a hit!