Shredded Kale Salad with Pancetta and Hard-Cooked Egg
- 5 eggs
- 2 bunches kale
- 1 tsp. salt
- 1/4 lb. thick-cut pancetta or bacon, coarsely chopped
- 3 Tbs. extra-virgin olive oil
- 1 garlic clove, minced
- 4 Tbs. balsamic vinegar
- 2 Tbs. red wine vinegar
- 4 Tbs. chopped fresh flat-leaf parsley
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley, fresh (4 Tbs.)
- Kale (2 bunches)
- Meat
- Pancetta or bacon, thick-cut (1/4 lb.)
- Condiments
- Balsamic vinegar (4 Tbs.)
- Red wine vinegar (2 Tbs.)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp.)
- Cayenne pepper (1/2 tsp.)
- Garlic clove (1)
- Olive oil, extra-virgin (3 Tbs.)
- Salt (1 tsp.)
- Refrigerated
- Eggs (5)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 6, 2012 (6 months ago).
114 people saved this recipe.
