Lukewarm kale salad \"Italia\"

Name: Lukewarm kale salad \"Italia\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g cleaned kale; 7-10 Tbsp Salt; 2 TABLESPOONS Pine nuts; 1 Onion; 200 g cherry tomatoes; 1 package (70 g) Pancetta (Italian air-dried bacon); 2 TABLESPOONS Oil; 3 TABLESPOONS Vinegar; 1 TEASPOON medium hot mustard; 1-2 TABLESPOONS Honey; 7-10 Tbsp Pepper; 40 g Parmesan slicer

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g cleaned kale
7-10 Tbsp Salt
2 TABLESPOONS Pine nuts
1 Onion
200 g cherry tomatoes
1 package (70 g) Pancetta (Italian air-dried bacon)
2 TABLESPOONS Oil
3 TABLESPOONS Vinegar
1 TEASPOON medium hot mustard
1-2 TABLESPOONS Honey
7-10 Tbsp Pepper
40 g Parmesan slicer

Directions

1
Wash the kale thoroughly and pluck into bite-sized pieces. Cook in boiling salted water for 15-20 minutes. Pour onto a sieve and drain. Roast pine nuts in a pan without fat, remove.
2
Peel and finely chop the onion. Wash the tomatoes, grate dry and cut in half. Fry ham in a pan without fat until crispy, remove. Add oil to the frying fat, heat up, fry onion in it.
3
Add the kale and tomatoes and braise briefly. Stir in vinegar, mustard and honey. Season to taste with salt and pepper. Add bacon and pine nuts and arrange on plates. Sprinkle parmesan slices over them.