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Jan K. Overweel

Tuscan Caesar Salad

Prep: 15 min

The new classic. This salad can easily accompany any protein. Also, removing the stem from the kale is a real, textural game changer.



  1. Place the kale in a large bowl and set aside.
  2. Heat grapeseed oil in a small frying pan and saute pancetta.
  3. When the pancetta is nicely browned, set aside over a paper towel, reserve remaining oil and use it to quickly fry the bread breadcrumbs, drain over paper towel and set aside.
  4. In a blender or food processor, add the mayonnaise, anchovy, vinegar, garlic, grated cheese and black pepper, blend well.
  5. Taste, and adjust the seasoning. If it’s salty, or too garlicky, add more vinegar. If it’s too acidic, more cheese and anchovy.
  6. Dress your leaves with 1-2 spoonful’s of dressing, then mix in the pancetta. Top with fried breadcrumbs, grated Romano and fried capers.


by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.