It’s salad season, and you know the drill. Use seasonal greens. Get creative by tossing fruits and nuts into your salad. And, yes, if you want the kale to become soft and enjoyable, you need to massage it with olive oil.
This recipe, from Dena Grunt’s “Table With a View: The History and Recipes of Nick’s Cove” (Cameron Books, $30), is proof. Grunt, the longtime proprietor of the Marshall inn and restaurant, adds pancetta, ripe homegrown tomatoes and fresh feta from Tomales Farmstead Creamery for a complete meal.
Kale with Pancetta, Feta and Balsamic Vinaigrette
Serves 6
Balsamic Vinaigrette:
¼ cup white or red balsamic vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the salad:
8 ounces pancetta, cut into ¼-inch pieces
2 bunches kale, such as Red Russian, tough stems and ribs removed, and leaves cut into ½-inch wide strips.
1 pint cherry tomatoes, quartered lengthwise
½ cup crumbled feta
Directions:
To make the vinaigrette, in a small bowl, whisk together the vinegar, shallot and mustard. Slowly add the olive oil in a thin stream while whisking vigorously until emulsified. Season to taste with salt and pepper. The vinaigrette will keep in an airtight container in the refrigerator for up to 1 week.
Line a plate with paper towels and set it near the stove. In a medium skillet, cook the pancetta over medium heat, stirring occasionally, until it starts to render its fat and become crisp, about 10 minutes. Using a slotted spoon, transfer to the towel-lined plate to drain.
In a large bowl, drizzle the kale with 1/2 cup of the dressing. Using your hands, gently massage the kale until it softens, about 2 minutes. If you would like to add more dressing, do so now and toss to coat. Add the pancetta, tomatoes and feta and toss gently to mix evenly. Serve at once.
— Dena Grunt, “Table With a View: The History and Recipes of Nick’s Cove” (Cameron Books, $30)
