Kale and Pancetta Ceasar Salad


1/2 day-old baguette, thinly sliced (1/4-inch thick slices)
3 tbsp olive oil
2 tbsp grated Parmesan cheese
1 clove garlic, minced
1 tsp dried parsley
1/4 tsp each salt and pepper


1. Croutons: Preheat oven to 400F. Arrange baguette slices in single layer on large baking sheet. Whisk together oil, Parmesan, garlic, parsley, salt and pepper; brush lightly over each baguette slice. Bake, flipping once, for 10 to 12 minutes or until crisp and golden brown around edges. Let cool completely.

2. Salad: Meanwhile, heat oil in nonstick skillet set over medium-high heat; cook pancetta for 5 to 7 minutes or until crisp around edges. Using slotted spoon, transfer to paper towel–lined plate.

3. Add capers to hot oil in skillet; cook, stirring constantly, for 2 to 3 minutes or until lightly browned and starting to crisp. Transfer to plate with pancetta.

4. In large bowl, toss together kale, dressing, capers and three-quarters of the pancetta until well coated. Add croutons; toss to distribute evenly. Divide among 4 plates. Top with remaining pancetta. Sprinkle with Parmesan and pepper. Serve with lemon wedges.

Tip: Enjoy this salad with grilled chicken, salmon or shrimp for a complete meal.