Gundry MD Recipe: Caramelized Shallot Salad

In a small saute pan, heat the pancetta over medium heat, and cook slowly until pancetta is crispy and fat is rendered, 2-5 minutes, then strain out the pancetta with a slotted spoon and set aside. If using olive oil, simply heat over medium heat.

Add shallots and garlic to pancetta fat or olive oil, and saute for 1 minute, then add lemon zest, pepper, rosemary, thyme and sage.

Cook until herbs are very fragrant and shallots are soft, then remove from heat and let cool to room temperature.

Add lemon juice and balsamic vinegar to the pan, whisking to combine.

Place kale in a large bowl, and drizzle with the shallot dressing mixture. Using your hands, massage for 2-3 minutes, until kale is bright green and tender.

Fold in green pear, walnuts, cheese, and crisped pancetta if using, and serve.

Equipment Needed

Spice Level:

Dietary