Recipe: Baby Kale Salad with Crispy Guanciale and Oranges

West Hollywood restaurant RivaBella has put together this salad full of delicious ingredients: guanciale is kind of a fancy bacon, and baby kale is so much more tender and tasty than the full-grown stuff. Give it a whirl!

Baby Kale Salad with Crispy Guanciale and Cara Cara Oranges
2 ½ oz. baby kale
¼ oz. fine julienne red onion
¼ oz. crispy guanciale
8 cara cara orange segments
1 ½ oz. burnt meyer lemon vinaigrette (see below)

1. Toss kale, red onions and vinaigrette together in a bowl.
2. Garnish with orange segments and guanciale

Burnt Meyer Lemon Vinaigrette
Ingredients:
2 meyer lemons, zested & juiced
5 oz. extra virgin olive oil
10 oz. canola oil

1. Toss meyer lemon zest in a small amount of the evoo (¼ oz.) and place on a baking sheet.
2. Char the zest in a very hot oven, a wood-burning oven is preferred, 8 to 10 minutes.
3. Combine lemon zest and juice in blender and turn on to medium speed.
4. Slowly add the evoo and canola oil until completely mixed.
5. Season with salt and pepper & strain through a fine sieve

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Recipe: Pickled Red Onions

Next

Where To Find Out About Food Recalls

LEAVE A COMMENT Leave Comment