Shredded Kale Salad with Pancetta and Hard-Boiled Egg

Shredded Kale Salad with Pancetta and Hard-Boiled Egg

Adapted from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year

Ingredients

Serves 4

4 eggs

2 bunches of kale

1 teaspoon fine grain sea salt

¼ lbs / 113 gr think-cut pancetta (or bacon), diced

3 tablespoons olive oil

1 garlic clove, minced

4 tablespoons balsamic vinegar, divided

2 tablespoons red vinegar

4 tablespoons chopped fresh parsley

½ teaspoon ground black pepper

½ teaspoon cayenne pepper (optional)

Directions

Place the eggs in a saucepan just large enough to hold them. Add cold water to cover by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let stand for 15 minutes.

When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.

Peel the eggs, mince them and set aside.

Using a knife, strip the ribs from the kale, then roll the leaves up up and slice them thinly crosswise.

Heat a frying pan over medium heat and cook the pancetta, turning occasionally, until nearly golden, about 5 minutes. Add minced garlic to the pan and cook until the garlic is golden, about 1 minute.

Using a slotted spoon transfer the pancetta and the garlic to a dish lined with paper towels to drain.

Add 2 tablespoons of balsamic vinegar to the frying pan and cook over medium heat, stirring to scrape up any browned bits from the bottom of the pan.

Pour into a large bowl and whisk in the remaining 2 tablespoons of balsamic vinegar, the red vinegar, and 3 tablespoons of olive oil.

Add the shredded kale and toss well to coat. Add the pancetta, garlic, 3 tablespoons of chopped parsley and black pepper and mix to combine.

Add minced eggs and gently fold them in.

Garnish the salad with the remaining 1 tablespoon of parsley and cayenne pepper (if using) and serve immediately.