Fresh from the garden, this is a salad we’ll be making all summer long. Nick’s Cove even incorporates one of the best creameries filled with goats in Marin County – Tomales Bay Creamery just down the street.
This is a simple yet delicious way to showcase our abundant supply of kale from our on-site garden. The more you massage the kale, the softer the leaves become and the more enjoyable the salad is to eat. We also suggest using ripe homegrown tomatoes and a fresh local feta; we love the Kota’lo from Tomales Farmstead Creamery.
Table with a View: The History and Recipes of Nick’s Cove by Dena Grunt is out now.
Nick's Cove Kale with Pancetta, Feta and Balsamic Vinaigrette Salad
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- ¼ cup white or red balsamic vinegar
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 8 ounces pancetta, cut into ¼ inch pieces
- 2 bunches kale, such as Red Russian, tough stems and ribs removed and leaves cut into ½-inch wide strips.
- 1 pint cherry tomatoes, quartered lengthwise
- ½ cup crumbled feta
- In a small bowl, whisk together the vinegar, shallot and mustartd. Slowly add the olive oil in a thin stream while whisking vigorously until emulsified. Season to taste with salt and pepper. The vinaigrette will keep in an airtight container in the refrigerator for up to 1 week.
- Line a plate with paper towels and set it near the stove. In a medium skillet, cook the pancetta over medium heat, stirring occasionally, until it starts to render its fat and become crisp, about 10 minutes. Using a slotted spoon, transfer to the towel-lined plate to drain.
- In a large bowl, drizzle the kale with 1/2 cup of the dressing. Using your hands, gently massage the kale until it softens, about 2 minutes. If you would like to add more dressing, do so now and toss to coat. Add the pancetta, tomatoes and feta and toss gently to mix evenly. Serve at once.