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Fried Provolone Kale Salad with a Dill Pesto Vinaigrette Recipe:

4 - 6 servings

Ingredients

  • 1 Head Purple Kale - washed - de-ribbed - torn into bite-sized pieces
  • 1 Basket Cherry Tomatoes - your choice - whole or cut in half
  • 1 Cup Red Cabbage - thinly sliced and roughly chopped
  • 8 oz. Fried Provolone - 4 1/4 inch slices cut in half = 8 pieces

Dill Pesto Vinaigrette

  • 1 Cup Fresh Dill
  • 1/3 Cup Raw Walnuts
  • 1/3 Cup Asiago Cheese
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1 Small Garlic Clove
  • 1/4 Teaspoon Sea Salt

Instructions

Vinaigrette

  1. Pick off the leaves, or for the most part, you can grab one end of the stem and pull all the leaves off at once.
  2. Measure all the ingredients and add everything to a food processor or blender. Blend until well combined, scraping the sides at least once.

Kale

  1. Wash, de-ribbed and tear into bite-sized pieces.
  2. Add to a large bowl along with 2 tablespoons of olive oil.
  3. Massage the oil into the kale very well. You want to soften the kale.
  4. Toss in the cabbage and set aside.

Fried provolone

  1. Add a tiny bit of olive oil in a nonstick pan on medium-low heat.
  2. When the oil is hot add a slice of provolone. Cook until the edges become golden brown. You want the bottom to be really cooked so it's easy to flip. If it is hard to flip and folds on itself it's ok, just do the best you can and flatten it again let it become golden brown.
  3. Transfer to a plate lined with paper towels to absorb the excess oil.
  4. When cooled, tear into small bite-sized pieces.

Assemble

  1. Stir in half of the dressing into the kale and mix in the tomatoes and provolone.
  2. Taste the salad to see if you would like more dressing or serve remaining dressing on the side.