Prep Time: 30 minutes
Yield: 2 servings
Opened in Vancouver’s Fraserhood neighbourhood in 2015, Osteria Savio Volpe is a restaurant styled after the classic osteria — rustic fare in the Italian tradition of freshness and regionality, using ingredients gathered from the nearby lakes, oceans, farms and fields.
Everything is prepared in the simplest, most flavourful way, with pasta handmade fresh every day — fatto a mano in casa — and meat, poultry and fish kissed by smoke over the wood-fired grill and rotisserie. The 75-seat osteria, also features a long list of friendly Italian wines and old-world coffee to inspire conversation and good cheer among friends, family and strangers alike. Above all else, Savio Volpe celebrates liveliness, warmth and hospitality.
The Tuscan Kale Salad with lemon pepper dressing, pecorino Romano and pangrattato is by far one of the most popular dishes at Savio Volpe. Most of the menu changes daily, but certain dishes are staples
— a salad that’s relevant, all year. The organic Tuscan kale is available is grown by local farmers in Vancouver and the flavours are reminiscent of the dreaded Caesar Salad, just done in a new way. Salvio Volpe’s regulars, always ask for the recipe, and are surprised to learn how simple it is.
If you’re trying it at home, the key is to use the very best ingredients you can get your hands on.
The Tuscan kale salad with lemon pepper dressing, pecorino Romano and pangrattato.
- 2 bunches black Tuscan kale (local and organic if possible)
- 1/3 cup lemon pepper dressing (see recipe below)
- 1/2 cup Pecorino Romano (finely grated)
- 1 cup pangrattato mix (see recipe below)
Lemon Pepper Dressing (makes 1 cup)
- 1 clove garlic
- 1/4 tsp black peppercorns
- 2 anchovy fillets (ideally salt packed)
- 1/4 tsp kosher salt
- 1/4 cup lemon juice (from a fresh lemon)
- 3/4 cup extra virgin olive oil (the best you can afford)
Combine the garlic, peppercorns, anchovy and salt in a mortar. Pound to a fine paste. Add the lemon juice and combine. Drizzle in the olive oil. Taste for seasoning, adding more salt if needed.
Pangrattato Mix (yields 1 cup – any leftover is great sprinkled over pasta)
- 1 clove garlic
- 1/3 cup olive oil
- 1 cup bread crumbs
- salt to taste
Crush the garlic clove in a pan. Cover with the Olive oil and place over high heat. Cook the garlic until golden and discard. Add the breadcrumbs to the hot oil and fry till golden, season with salt and drain onto paper towel. Once cool store at room temp in a sealed container.
- Strip the stem from the kale and slice the leaves as thinly as possible.
- Add the lemon-pepper dressing and massage into the leaves for roughly 30 seconds – this tenderizes the kale making it more palatable.
- Add 90 percent of the cheese and pangrattato mixture, combining until mixed evenly.
- Place into your serving dish (this dish looks particularly good in a wooden bowl)
- Garnishing with the remaining cheese and pangrattato and enjoy!