Kale, Feta and Guanciale Salad

Savory, sweet, salty, this salad is all my favorite things combined, and it’s quick and easy! It involves a combination of fresh kale, olive oil, feta, optional red onions, your favorite charcuterie, and an orange citrus dressing.

Ingredients:

(For the Salad:)

1lbs kale, shredded

1 tbs olive oil

1/4 cup crumbled feta

4-5 oz Guanciale, (if Guanciale is unavailable, try Speck or Coppa)

1/4 cup sliced shallot (optional)

Salt & pepper

(For the Dressing:)

2 tbs olive oil

2 tbs honey

2 tbs fresh squeezed juice of an orange

1 tbs lemon juice

1/2 tbs Dijon mustard

1 tsp apple cider vinegar

Salt & pepper

For the Salad…

Massage 1 tbs of olive oil into kale leaves. This helps to break down and soften the leaves.

Place a pan over medium/high heat. Fry up your slices of charcuterie until crispy and drain grease off by placing on a plate with a paper towel. I personally love the added flavor of Guanciale. This cured meat comes from the hog’s cheek instead of the belly. It’s salty, a bit firm, and more robust than Pancetta slices. If you cannot find Guanciale, Speck or Coppa, as mentioned above, are super delicious alternatives.

Add the feta to the salad, (optional shallots), and charcuterie. The shallots give the salad a little kick. If you are someone who likes a punch in your salads, the shallots will definitely add that element!

Season with a dash of salt and pepper.

For the dressing…

Whisk together all ingredients into a mixing bowl. Season with a pinch of salt and a couple of dashes of pepper.

Serve!

Drizzle over salad, mix and enjoy!