Warm Chickpea, Kale and ‘Nduja Salad with Fennel, ‘Nduja Breadcrumb Gremolata, Burrata and Crispy ‘Nduja

For the Crispy ‘Nduja: In a sauté pan, over medium heat, slowly render the ‘nduja until the fat separates, and the solid bits of meat become crispy, 5 to 7 minutes. Transfer the crispy bit to a paper towel lined plate, set aside. Leave fat in the pan.

For the ‘Nduja Breadcrumb Gremolata: Add panko to the pan of rendered ‘nduja fat, over medium heat, stirring occasionally. Toast the breadcrumbs until crispy, 3 to 5 minutes. Transfer to a plate, set aside to cool.

In a small bowl, mix together chopped parsley, lemon zest, grated garlic and olive oil. Once cool, mix in toasted breadcrumbs. Adjust seasoning, set aside.

For the Salad: In a Dutch oven over medium-low heat, add the olive oil, sliced fennel and sliced onion. Stirring often, slowly cook for 10 minutes before seasoning with salt and pepper. Continue to cook, while stirring, for an additional 10 minutes, or until nicely browned and caramelized.

Stir in chickpeas and garlic, cook until the garlic is fragrant. Start adding the kale, one handful at a time, lightly stirring until wilted.

Gently fold in the ‘nduja until it is melted throughout. Add a splash of water if the mixture is too thick. We are looking for a creamy texture. Squeeze in the lemon juice and adjust seasoning with salt and pepper.

Distribute the warm salad into serving bowls. Tear burrata balls and place over the salad. Generously top with breadcrumb gremolata and crispy ‘nduja. Finish with fennel fronds and extra virgin olive oil.