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Serious Salads: Kale, Apple and Pancetta Salad
With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty winter salad hits all the right taste buttons. It's also just a beautiful salad. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette.
Recipe inspired by Food & Wine
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
About This Recipe
| Yield: | 4 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| Rated: |  |
Ingredients
- 1/3 cup extra virgin olive oil
- 4 ounces sliced pancetta, diced
- 1/4 cup Champagne vinegar
- 1/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small head radicchio, shredded
- 1 8-ounce bunch kale, stems discarded, leaves shredded
- 2 tart yet sweet apples, sliced into thick matchsticks
- 3/4 cup pecans, toasted if desired
Procedures
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1
Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper and whisk well.
-
2
Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.
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