Triniti Kale & Pancetta Salad

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Triniti Kale & Pancetta Salad


20 minutes


15 minutes

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This Kale & Pancetta Salad is served warm…ever so slightly wilted, with bits of pancetta and anchovy, all tossed in a delicious kalamata vinaigrette. The healthy greens are then topped with a perfectly poached egg, coddled just right. That was a dish I knew I wanted to duplicate at here it is! A huge thank you to Triniti Restaurant for this delicious kale salad recipe! Dinner at Triniti was wonderful. Exe


For the Kalamata Vinaigrette:

  • ¼ veg oil
  • 2T olive oil
  • 2T kalamata olive juice
  • 2T champagne vinegar
  • ½ t crushed red pepper
  • 1t lemon zest
  • 1 large garlic clove minced
  • 2T chopped kalamata olives
  • Salt and pepper to taste

For the Salad:

  • 1 Tablespoon CIDER VINEGAR
  • 6 medium WHOLE EGGS
  • 1 cup chopped PANCETTA
  • 6 cups rinsed & chopped KALE
  • 1/3 cup chopped OLIVES
  • 6 ANCHOVIES, chopped
  • 1 cup shredded SHEPHERDS HOPE CHEESE

Recipe Info

Kalamata Vinaigrette:
  1. In a small sauce pan add all of the ingredient except the olives and anchovies.  Whisk together  until emulsified.  Mix in olives and heat on medium heat until mixture thoroughly warms.

For the Salad:

  1. Add 3 -4 cups water to a large skilled and bring to a soft boil. Add the vinegar and ½ teaspoon SALT. Carefully add the eggs one at a time to the soft boiling water. Cook eggs for 6 minutes, drain and place on a plate.

  2. While the eggs are cooking, heat another heavy bottom skillet for 2 minutes. Add the chopped pancetta and stir fry until crispy. Remove from skillet and place on paper towels to cool and drain.

  3. Place the kale in a large salad bowl and toss with the hot vinaigrette. The kale will wilt slightly.

  4. Place 1 cup of kale vinaigrette mixture on each salad plate and top each with a poached egg, 2 Tablespoons crisp pancetta, 1 Tablespoon chopped olives, 1 chopped anchovy, and 3 Tablespoons cheese. Serve immediately.

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