Brown Rice and Kale Salad with Hot Capocollo
Hot Capocollo

Hot Capocollo

We use a lean cut of pork, age it for months and then season it with paprika to create this rich and piquant coppa.

Brown Rice and Kale Salad with Hot Capocollo

This healthy and delicious salad can be served as a lunch or dinner main dish or as a dinner party starter.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Serves: 6


1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 cup cooked brown rice
1 pkg (4 oz) Fiorucci Hot Capocollo, torn, divided
1/3 cup thinly sliced red onion
1/4 cup chopped toasted walnuts
8 cups chopped kale leaves
1/3 cup goat cheese


1. In large bowl, whisk together olive oil, vinegar, mustard, salt and pepper; add rice, half of the capocollo, red onion and walnuts, tossing gently to combine.

2. Divide kale among 6 plates; top with rice mixture. Garnish with goat cheese and remaining capocollo.

Tip: Substitute spinach for kale if desired.