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Ingredients

• 5 eggs
• 2 bunches kale
• 1 tsp. salt
  
• 1/4 lb. thick-cut pancetta or bacon, coarsely chopped
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, minced
• 4 Tbs. balsamic vinegar
• 2 Tbs. red wine vinegar
• 4 Tbs. chopped fresh flat-leaf parsley
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cayenne pepper

Description

Shredding And Briefly Blanching Kale For A Salad Softens Its Sturdy Texture But Keeps It Crunchy Enough To Support Hearty, Heavier Ingredients Like Hard-cooked Eggs And Pancetta. The Kale Can Be Left Raw, Too, For A Crunchier Effect.

Williams-Sonoma