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Recipe: Baby Kale Salad with Crispy Guanciale and Cara Caras
Whip up something seasonal from RivaBella’s spring menu
For most of us, spring break evokes hazy memories of neon-green margaritas and a Latin cartoon Frog. But what if we made like the Europeans and spent that warm weather holiday sipping lambrusco along the Italian riviera? A trip across the pond may not be on the itinerary, but that doesn’t mean we can’t enjoy the season Italian-style. At West Hollywood’s RivaBella, chef Luigi Fineo welcomes spring with new dishes like sea bream crudo with pink peppercorns, chives, and lemon, and a pistachio pappardelle with lamb and peach ragú. If the raw kale salad with salty pork cheek guanciale and tart cara caras sounds like your kind of al fresco lunch, you’re in luck: We’ve scored the recipe for you.
Baby Kale Salad with Crispy Guanciale and Cara Cara Oranges from RivaBella
- 2 ½ oz. baby kale
- ¼ oz. fine julienne red onion
- ¼ oz. crispy guanciale
- 8 cara cara orange segments
- 1 ½ oz. burnt meyer lemon vinaigrette (see below)
1. Toss kale, red onions and vinaigrette together in a bowl.
2. Garnish with orange segments and guanciale
Burnt Meyer Lemon Vinaigrette from RivaBella
- 2 meyer lemons, zested & juiced
- 5 oz. extra virgin olive oil
- 10 oz. canola oil
1. Toss meyer lemon zest in a small amount of the evoo (¼ oz.) and place on a baking sheet.
2. Char the zest in a very hot oven, a wood-burning oven is preferred, 8 to 10 minutes.
3. Combine lemon zest and juice in blender and turn on to medium speed.
4. Slowly add the evoo and canola oil until completely mixed.
5. Season with salt and pepper & strain through a fine sieve