Ina Garten Kale Salad with Pancetta and Pecorino

Ina Garten kale salad with pancetta and pecorino is a crunchy Caesar-style salad with thinly sliced lacinato kale, crispy pancetta and toasted bread cubes that comes together in 35 minutes. Save this easy make ahead salad for dinner parties, Sunday dinner or potluck night, because the dressing keeps in the fridge.

Slice the kale as thin as coleslaw, because thin ribbons soak up the garlicky dressing and turn tender. Leave it in wide pieces and you'll be chewing every bite.

Ina Garten knew kale had fallen out of fashion when she wrote this for Cooking for Jeffrey, but she kept it for the flavor and nutrition. She gives it a Caesar feel with anchovy, garlic and egg yolk dressing, then adds warm pancetta, croutons and sharp shaved Pecorino.

Source: Cooking for Jeffrey (2016)

Ina Garten Kale Salad with Pancetta and Pecorino

0.0 from 0 votes

Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

520

kcal

Thin ribbons of lacinato kale are coated in a creamy, garlicky anchovy dressing and tossed with warm pancetta and golden bread cubes. The result is a salad that is tender, salty and crunchy in every forkful.

Ingredients

• 4 anchovy fillets, drained
  

• 1 large garlic clove
  

• 1 tablespoon Dijon mustard
  

• 2 extra-large egg yolks, at room temperature
  

• 1/3 cup freshly squeezed lemon juice, at room temperature (2 lemons)
  

• Kosher salt and freshly ground black pepper
  

• 2/3 cup good olive oil, plus extra to cook the pancetta
  

• 1/4 cup freshly grated Italian Pecorino cheese
  

• 1 pound lacinato kale (also called dinosaur or Tuscan kale)
  

• 4 ounces pancetta, small-diced
  

• 1 cup (1/2-inch-diced) bread cubes, crusts removed
  

• 1/2 cup shaved Italian Pecorino cheese (2 ounces)
  

Directions

• Make the dressing: Place 4 anchovy fillets, 1 garlic clove, 1 tablespoon Dijon mustard, 2 egg yolks, 1/3 cup lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor. Process for 30 seconds until smooth.
• Emulsify the dressing: With the processor running, slowly pour 2/3 cup olive oil through the feed tube until the mixture emulsifies. Add 1/4 cup grated Pecorino, process just until combined, then refrigerate in a container until you need it.
• Prep the kale: Wash 1 pound lacinato kale and spin it dry in a salad spinner, then remove the rib from each leaf. Stack the leaves, slice them thinly crosswise like coleslaw and toss in a large bowl with enough dressing to moisten.
• Crisp the pancetta: Heat 1 tablespoon olive oil in a 10-inch sauté pan over medium heat and add 4 ounces diced pancetta. Cook for 6 to 8 minutes, tossing often, until browned and crisp, then move it with a slotted spoon to a paper towel-lined plate.
• Toast the bread: Add 1 cup of 1/2-inch bread cubes to the same pan and sprinkle with salt. Sauté for 5 to 7 minutes, tossing often, until evenly browned.
• Toss and serve: Add the pancetta, toasted bread and 1/2 cup shaved Pecorino to the kale. Toss with large spoons and serve at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO salad spinner, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this kale salad ahead of time?

Yes, this is one of the best make-ahead salads. Make the dressing and slice the kale up to a day ahead and store them separately in the fridge. Cook the pancetta and bread cubes just before serving so they stay warm and crisp.

What can I use instead of pancetta?

Diced bacon works well, though it will taste a bit smokier since pancetta is cured but not smoked. Cook it the same way until crisp and drain it on paper towels before tossing.

Can I use a different kind of kale?

Lacinato kale is best because its flat leaves slice into tender ribbons. Curly kale works if you remove the ribs and slice it very thin, but it can stay chewier, so toss it with the dressing a little longer.

Do I need the anchovies in the dressing?

They give the dressing its Caesar-style depth without a fishy taste, so I'd keep them. If you really can't, add an extra pinch of salt and a splash more Dijon, though the flavor will be milder.

What's the most common mistake with this salad?

Leaving the kale in thick pieces is the main one, since they stay tough and hard to chew. Slice it thinly crosswise and toss with the dressing so it softens a little before you add the warm toppings.