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Salads

Kale, Apple, and Pancetta Salad

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.

Kale, Apple, and Pancetta Salad

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About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: From the Archives: Kale, Apple, and Pancetta Salad
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

  1. 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. 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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