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Salt-Balanced Warm Brassica and Bitter Greens Salad

Salt-Balanced Warm Brassica and Bitter Greens Salad

Lunch
Prep Time
15min
Cook Time
10min
Servings
4
Calories
290
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Chef's Note

By massaging the bitter greens directly with kosher salt before adding any fats or acids, we allow the sodium ions to immediately bind to and block your tongue's bitter receptors. This 'sodium shield' instantly transforms notoriously bitter brassicas and chicories into sweet, nutty, and highly palatable greens.

Tags
salad
warm salad
kale
brussels sprouts
radicchio
low carb
keto friendly
lunch
brassica
Ingredients

  • 1 bunch Lacinato kale, stemmed and thinly sliced into ribbons

  • 1 small head Radicchio, cored and finely shredded

  • 8 oz Brussels sprouts, trimmed and finely shaved

  • 1/2 tsp Kosher salt (for massaging greens)

  • 3 oz Pancetta, finely diced

  • 2 tbsp Extra-virgin olive oil

  • 2 tbsp Fresh lemon juice

  • 1 clove Garlic, minced

  • 1/3 cup Pecorino Romano cheese, freshly grated

  • 3 tbsp Toasted pine nuts

  • 1/4 to taste Freshly cracked black pepper

Instructions
  • 1

    Place the shredded kale, radicchio, and shaved Brussels sprouts in a large mixing bowl.

  • 2

    Sprinkle the 1/2 teaspoon of kosher salt directly over the dry greens. Using clean hands, firmly massage the greens for 1 to 2 minutes. You will feel them soften, shrink in volume, and turn a deeper, vibrant green as the salt breaks down the cell walls and blocks the bitter compounds.

  • 3

    In a medium skillet over medium heat, cook the diced pancetta until crisp and golden brown, about 5 to 6 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

  • 4

    Remove the skillet from the heat. Whisk the olive oil, fresh lemon juice, and minced garlic directly into the warm pancetta fat to create an emulsified warm dressing.

  • 5

    Pour the warm dressing over the massaged greens and toss thoroughly to coat.

  • 6

    Add the crisped pancetta, grated Pecorino Romano, and toasted pine nuts. Toss once more to distribute, season with black pepper to taste, and serve immediately while warm.

Nutrition Information (per serving)
290
Calories
9g
Protein
11g
Carbs
24g
Fat
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