Tuscan Kale Caesar Salad
The new classic. This salad can easily accompany any protein. Also, removing the stem from the kale is a real, textural game changer.
Ingredients
1 bunch Cavolo Nero (Tuscan Kale), washed, dried, stems removed, finely shredded
1 cup Diced pancetta
1 – 2 tbsp EMMA Grapeseed Oil
1 Garlic clove
1/4 cup EMMA Romano Cheese, grated
3/4 cup Mayonnaise
1 cup Panko breadcrumbs
6 EMMA Anchovy filets
4 tbsp EMMA White Wine Vinegar
EMMA Capers, fried
EMMA Romano Cheese, grated
1 tsp Black pepper
Directions
-
Place the kale in a large bowl and set aside
. -
Hea t grapeseed oil in a small frying pan and sauté the pancetta on medium high, about 3-5 minutes. -
When the pancetta is nicely browned, set it aside over a paper towel, reserve remaining oil and use it to quickly fry the bread breadcrumbs, drain over
paper towel and set aside. -
I n a blender or food processor, add the mayonnaise, anchovy, vinegar, garlic, grated cheeseand black pepper, blend well. -
Tast e, and adjust the seasoning. If it’s salty, or too garlicky, add more vinegar. If it’s too acidic, more cheese and anchovy. -
Dress your leaves with 1-2 spoonfuls of dressing, then mix in the pancetta. Top with fried breadcrumbs, fried capers
and grated Romano.
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