Good morning humidity. Just when you feel a hint of Fall, the summer storms return with lightening, heat and stickiness. So I’m back to the drawing board with creative salad ideas that reduce heat in the house but satisfy hunger after long work days.
This recipe is pretty delightful. I mean, there is pancetta. So, that’s perfect in it’s own way. Plus a tart dressing, local bright yellow yolk-y eggs and dried figs that sort of remind you of seasons to come. You could certainly use fresh figs (tis da season – which includes those pesky lingering fig stealing possums). Enjoy!
Kale Salad with Dried Figs and Pancetta
- 1 bunch, chopped kale
- 3-4 slices of pancetta, baked at 400 until crispy
- 4-5 dried figs, quartered
- hard boiled eggs, chopped
- 1½ tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1 tsp. apple cider vinegar
- Freshly ground pepper
Mix the olive oil with Dijon mustard, honey and vinegar. Dress the kale. Top kale with pancetta, figs and eggs. Season with salt & pepper. Enjoy!
