Kale Salad With Pancetta and Pecorino

Comfort dinner in salad form.

You've gotta try this delish take on a classic Caesar salad.

Level: Easy


  • 4 anchovy fillets, drained
  • 1 large garlic clove
  • 1 tbsp. Dijon mustard
  • 2 extra-large egg yolks, at room temperature
  • 1/3 c. freshly squeezed lemon juice, at room temperature (2 lemons)
  • kosher salt and freshly ground black pepper
  • 2/3 c. good olive oil, plus extra to cook the pancetta
  • 1/4 c. freshly grated Italian Pecorino cheese
  • 1 lb. lacinato kale (also called dinosaur or Tuscan kale)
  • 4 oz. pancetta, small-diced
  • 1 c. (1/2-inch-diced) bread cubes, crusts removed
  • 1/2 c. shaved Italian Pecorino cheese (2 ounces)


  1. For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade.
  2. Process for 30 seconds, until smooth.
  3. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies.
  4. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use.
  5. Wash the kale and spin it dry in a salad spinner.
  6. Remove the rib from each leaf.
  7. Stack the leaves and slice them thinly crosswise, as you would cole slaw.
  8. Place the kale in a large bowl and toss with enough dressing to moisten.
  9. Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan.
  10. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until evenly browned.
  11. Add the pancetta, toasted bread, and shaved Pecorino to the kale, and toss with large spoons.
  12. Serve at room temperature.

366 cal, 29g fat (8g saturated), 14g protein, 15g carb, 1g sugar, 2g fiber, 722g sodium, 85g cholesterol per serving.

Recipe reprinted from COOKING FOR JEFFREY: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. To be published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Randon House LLC on October 25, 2016.

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