Ingredients
Salad Dressing:
1 1/2 tbsp freshly squeezed lemon juice
1/2 tbsp rice wine vinegar
12 capers, roughly chopped
1 to 2 large anchovies, roughly chopped
1/2 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Salad:
2 sweet onions
2 sprigs fresh thyme
1 sprig fresh rosemary, about 1 inch long
3 1/2 tbsp extra virgin olive oil, divided
2 to 3 slices day-old, best-quality bread
1 small bunch
Lacinato kale
2 slices thick cut bacon
1/2 cup grated ricotta salata cheese
Kosher salt and freshly ground pepper to taste
2 slices thick cut bacon
1/2 cup grated ricotta salata cheese
Kosher salt and freshly ground pepper to taste
Instructions:
For the salad
dressing: Add lemon juice, rice wine vinegar, capers, anchovy, mustard, and
Worcestershire sauce to bowl of blender and whir until thoroughly mixed and
smooth. With the motor of the blender or hand blender running, add olive oil in
a thin stream until thoroughly emulsified. Taste — the dressing should taste
vibrant and lemony. Add a pinch or two of salt, a grind of pepper, and more
lemon if needed. Put dressing aside until needed.
Roast onions: Heat oven to 350 degrees. Cut onions in half, then slice in half moons about 1/4-inch thick. Place onions, thyme, and rosemary on rimmed baking sheet. Drizzle with 2 tbsp olive oil and mix with your hands until herbs and onion slices are coated. Add 1/4 teaspoon salt and a grind or two of black pepper. Mix with your hands again. Place pan in oven and roast for about 60 to 75 minutes or until onion slices have turned golden and soft and are caramelized. Start checking after about 60 minutes and remove onions before they begin to char. Burnt onions are not delicious!
Make croutons: Cut bread into large bite-sized cubes. Keep crusts on for more rustic croutons. Heat 1 1/2 tbsp olive oil in large heavy pan, like cast iron. Add bread cubes and cook over low heat, turning occasionally, until all surfaces of bread cubes are toasted and golden. Remove and set on a paper towel-lined plate. Sprinkle with salt while still warm and set aside. (Croutons can be made a few days ahead.
Prepare kale: Wash kale in cold water. Several rinses may be needed to remove dirt and grit. Dry kale with a few layers of kitchen towels. Working carefully, remove thick stems from kale and roll kale leaves into long cigarette-style rolls. Cut kale into very thin strips. Add kale to salad bowl or serving plate. Pour 3/4 of the salad dressing over kale and toss with tongs or your hands until all leaves are coated.
Cook bacon: When onions are just starting to turn golden at the tips, slice bacon lengthwise and then cut into one-inch pieces. Sauté bacon in small skillet over medium low heat until cooked and crunchy. Pour bacon onto kale. If there is any rendered bacon fat in the skillet, add a spoonful of this to the kale, if you like. Remove onions from the oven and add them and any juices to kale. Mix thoroughly with your hands or tongs — the hot onions and bacon will slightly wilt the kale.
Finishing the salad: Add croutons and ricotta salata to salad. Pour in reserved salad dressing if salad looks a little dry. Toss again. Taste and adjust seasonings if needed, adding a pinch or two of salt, a grind of pepper, or additional lemon. Enjoy!
