Pancetta Kale Salad with Lemon Vinaigrette

Salty, fruity, crunchy GOODNESS. Seriously, this salad gives me all the feels. 

This past March, my dad and I took one last big trip before I graduated and got married to San Fransisco! We ventured over to the wine country, and had dinner in Sonoma at The Girl and the FigWe had the most incredible meal, and we started by sharing their thick cut pancetta and kale salad. I haven't stopped thinking about it for months. 

This fruity vinaigrette will be good on so many salads so save it in a mason jar or an air tight container up to 4 days -- shake really really well before using!

I added rotisserie chicken to make this a more dense meal, but I think it would be incredible with grilled salmon!

Pancetta Kale Salad with Lemon Vinaigrette
Serves 2-3 - Approximately 30 minutes to make
Recipe Author: Mary Scott Mercer

Ingredients for the salad:
- 1 large bunch of kale
- 1/3 cup of parmesan cheese
- 2 oz precut pancetta
- 1/4 cup almonds chopped and toasted
- 1/2 tbsp butter
- 1/2 tbsp olive oil
- Optional protein (chicken, salmon, steak, etc)

Ingredients for the dressing:
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- juice of one lemon
- juice of one orange
- shallot, minced
- 1/2 teaspoon salt

Directions for salad:
1. Wash the kale.
2. Take the washed kale and strip the greens off the stock and finely chop; set aside.
3. Over medium heat, melt 1/2 tbsp of butter and 1/2 tbsp of olive oil in a pan and toast the chopped almonds until browned and toasted; sprinkle with sea salt.
4. In the same pan, cook the pancetta. 
5. Take the kale, almonds, pancetta, and parmesan cheese and toss lightly with dressing. 
6. Top with protein to make a full meal!

Directions for Dressing:
1. Take all of the ingredients and shake together until combined.
2. Pour enough to coat the salad but not soak -- there will be leftover dressing if making salad again .
Keep in airtight container in refrigerator 3-4 days

FoodMary Scott MercerComment