Serves 2
4 ounces (110 grams) pancetta, cut into 1/4-inch cubes
1 small bunch Lacinato kale
2 tablespoons olive oil, divided
1 small shallot, finely minced (1/4 cup or 40 grams)
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/2 apple, unpeeled and diced (I like something tart and crisp, like Pink Lady or Granny Smith)
1/4 cup (35 grams) dried currants
2 teaspoons freshly squeezed lemon juice (from 1/2 a small lemon)
Shaved Parmesan, for finishing
1 small bunch Lacinato kale
2 tablespoons olive oil, divided
1 small shallot, finely minced (1/4 cup or 40 grams)
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/2 apple, unpeeled and diced (I like something tart and crisp, like Pink Lady or Granny Smith)
1/4 cup (35 grams) dried currants
2 teaspoons freshly squeezed lemon juice (from 1/2 a small lemon)
Shaved Parmesan, for finishing
Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes.
While the pancetta cooks, wash the kale, remove the tough inner ribs, and cut into 1-inch ribbons.
Once the pancetta is brown, add 1 tablespoon olive oil and the shallots and cook 5 to 7 minutes, or until the shallots are golden around the edges and cooked through.
Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil, mustard, and red wine vinegar.
Pour the warm vinaigrette over the kale. Add the apples, currants, and lemon juice. Toss to combine. Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.
