Directions:

• The Salad:

  • Start by washing and drying all the lettuce. De-stem the kale, then cut both to pieces about 1” thick. I usually like to cut the lettuces first then rinse after using a colander or salad spinner.

    • *when cutting kale: after massage the kale a bit to help break down the bitterness

  • Open, rinse, drain, and dry the garbanzo beans. I suggest using a strainer for this. Then set aside.

  • For the pancetta: place in a small sauté pan and turn on medium heat. Add the pancetta and allow to start cooking. Then turn the heat to med-low; you want the pancetta and fat to slowly render down and get soft, you don’t want it to be crispy. Should take about 15 min and mix occasionally. Once finished, remove pancetta onto a paper towel to soak up the excess fat.

• Dressing:

  • Add all the ingredients except the water to the food processor and turn on. Mix until the dressing comes together. Should look like the consistency of sour cream. Taste and adjust depending on your preferences. Turn the food processor back on and slowly drizzle the water in. You want the consistency to that of ranch dressing. Save in a container and store for later.

    • *can save in a sealed container for up to 3 days (there will be color change due to oxidation of the avocado)

• Plating:

  • Toss the Romaine, kale, and garbanzo beans together in a bowl. Drizzle ~1/3-1/2 the dressing on top and toss. Add more dressing if need or desired. Place pancetta and croutons on top of salad as desired. Finish with fresh grated Pecorino on top.

  • Serve & Enjoy!