Ina Garten Kale Salad features anchovies, garlic, mustard, egg yolks, lemon juice, olive oil, Pecorino cheese, kale, pancetta, and bread cubes. It takes 45 minutes to make and serves 4. Enjoy this flavorful and fresh salad.
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💚 Why You’ll Love This Kale Salad Recipe:
- Rich and Flavorful Dressing: Anchovies, garlic, and Pecorino cheese create a tangy and creamy dressing.
- Crispy Pancetta and Toasted Bread: Adds a crunchy texture that complements the kale.
- Fresh and Nutrient-Packed: Lacinato kale provides a hearty and healthy base.
❓ What Is Ina Garten Kale Salad Recipe?
Ina Garten Kale Salad is a flavorful mix of lacinato kale, crispy pancetta, toasted bread cubes, and a creamy dressing made from anchovies, garlic, mustard, egg yolks, lemon juice, and Pecorino cheese.
🥬Ina Garten Kale Salad 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)
🥗 How To Make Ina Garten Kale Salad
- Combine anchovies, garlic, mustard, egg yolks, lemon juice, salt, and pepper in a food processor. Blend until smooth.
- With the processor running, slowly add olive oil through the feed tube until the mixture emulsifies. Mix in grated Pecorino cheese until combined.
- Transfer the dressing to a container and chill in the refrigerator until needed.
- Wash and dry the kale. Remove the ribs, slice the leaves thinly, and place them in a large bowl.
- Heat olive oil in a pan, cook the pancetta until crisp, then remove. In the same pan, toast bread cubes until browned.
- Toss the kale with the dressing, then mix in the crispy pancetta, toasted bread cubes, and shaved Pecorino. Serve at room temperature.
💭Recipe Tips
- Dry Kale Thoroughly: Make sure the kale is completely dry before tossing with the dressing to prevent it from becoming soggy.
- Cook Pancetta Until Crispy: Crisp Pancetta adds a delicious crunch and flavor. Make sure it’s well-cooked before removing it from the pan.
- Toast-Bread Cubes Evenly: Toast bread cubes in the same pan as the pancetta to absorb some of the pancetta’s flavor and achieve an even crispness.
🥪What To Serve With Kale Salad?
Serve kale salad with Mexican Chicken Casserole,Grilled Swordfish, Four Hour Lamb, Chicken Cordon Bleu,Lobster Tail,Chilean Sea Bass, Chicken Scarpariello, and Reuben Sandwich.
🎚 How To Store Leftovers Kale Salad
- In the Fridge: Store leftovers kale salad in an airtight container for up to 3 days.
- In the Freezer: Not leftovers kale salad recommended as kale can become soggy upon thawing.
FAQ’S:
How Do You Make The Kale Easier To Chew?
To make kale easier to chew, start by removing the tough ribs from each leaf. Slice the remaining kale leaves thinly, similar to how you would cut coleslaw.
How Do You Ensure The Pancetta Stays Crispy?
To keep the pancetta crispy, cook it in a hot pan with olive oil until it is well-browned and crisp. Once cooked, remove the pancetta from the pan immediately to prevent it from becoming soggy.
Is It Necessary To Chill The Dressing?
Yes, chilling the dressing is recommended. After blending the anchovies, garlic, mustard, egg yolks, lemon juice, and olive oil into a smooth mixture, transfer it to a container and refrigerate.
How Do I Get The Bread Cubes Crispy?
To achieve crispy bread cubes, toast them in the same pan used for cooking the pancetta. After removing the pancetta, add the bread cubes to the pan with a bit of olive oil and cook until they are evenly browned.
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Ina Garten Kale Salad Nutrition Facts
- Calories: 84
- Total Fat: 7.3g
- Saturated Fat: 0.9g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5.1g
- Cholesterol: 0mg
- Sodium: 58mg
- Total Carbohydrates: 3.9g
- Dietary Fiber: 0.9g
- Sugars: 2.1g
- Protein: 1.2g
- Potassium: 109.6mg
Ina Garten Kale Salad
Description
Ina Garten Kale Salad features anchovies, garlic, mustard, egg yolks, lemon juice, olive oil, Pecorino cheese, kale, pancetta, and bread cubes. It takes 45 minutes to make and serves 4. Enjoy this flavorful and fresh salad.
Ingredients
Instructions
- Combine anchovies, garlic, mustard, egg yolks, lemon juice, salt, and pepper in a food processor. Blend until smooth.
- With the processor running, slowly add olive oil through the feed tube until the mixture emulsifies. Mix in grated Pecorino cheese until combined.
- Transfer the dressing to a container and chill in the refrigerator until needed.
- Wash and dry the kale. Remove the ribs, slice the leaves thinly, and place them in a large bowl.
- Heat olive oil in a pan, cook the pancetta until crisp, then remove. In the same pan, toast bread cubes until browned.
- Toss the kale with the dressing, then mix in the crispy pancetta, toasted bread cubes, and shaved Pecorino. Serve at room temperature.
Notes
- Dry Kale Thoroughly: Make sure the kale is completely dry before tossing with the dressing to prevent it from becoming soggy.
Cook Pancetta Until Crispy: Crisp Pancetta adds a delicious crunch and flavor. Make sure it’s well-cooked before removing it from the pan.
Toast-Bread Cubes Evenly: Toast bread cubes in the same pan as the pancetta to absorb some of the pancetta’s flavor and achieve an even crispness.