Kale Chopped Salad Recipe

Inspired by Campiello

Time20m

Serves4

Pepperoni, Pepperoncini, Pinenuts, Ricotta Salata, Anchovy Vinaigrette

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Ingredients

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1
Prepare the Kale
Wash the kale thoroughly under cold running water. Remove the tough stems and chop the leaves into bite-sized pieces.
2
Add Pepperoni
Slice the pepperoni into thin rounds and add them to the chopped kale.
3
Incorporate Pepperoncini
Slice the pepperoncini peppers into rings or halves, depending on your preference, and mix them into the salad.
4
Toast Pine Nuts
In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes, stirring occasionally to prevent burning. Allow them to cool before adding to the salad.
5
Add Ricotta Salata
Crumble the Ricotta Salata cheese over the top of the salad.
6
Serve
Toss all ingredients together in a large bowl until well combined. Serve with anchovy vinaigrette drizzled on top.