Kale & Pancetta Salad
Unlike most salads, this Kale & Pancetta Salad by Chef Ryan Hildebrand in Houston is served warm! It's dressed in a seriously tasty Kalamata Vinaigrette.
Ingredients
For the Kalamata Vinaigrette
- ¼ cup Vegetable oil
- 2 tablespoons olive oil
- 2 tablespoons kalamata olive juice
- 2 tablespoons champagne vinegar
- ½ teaspoons crushed red pepper
- 1 teaspoons lemon zest
- 1 clove large garlicminced
- 2 tablespoons chopped kalamata olives
- Salt and Pepper to taste
For the Salad:
- 1 tablespoons cider vinegar
- 6 medium eggs
- 1 cup chopped pancetta
- 6 cups kale rinsed, chopped
- 1/3 cup chopped green olives
- 6 anchovies, chopped
- 1 cup shredded Shepherd's Hope Cheese or other fresh sheep milk cheese
Instructions
Kalamata Vinaigrette
- In a small sauce pan add all of the ingredients except the olives and anchovies. Whisk together until emulsified. Mix in olives and heat on medium heat until mixture thoroughly warmed.
For the Salad
- Add 3 to 4 cups of water to a large skillet 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.
- 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.
Notes
This recipe is provided courtesy of Chef Ryan Hildebrand in Houston.
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