kale, apple and pancetta salad - once upon a chef

8/10/2019 Kale, Apple and Pancetta Salad - Once Upon a Chef

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Kale, Apple and Pancetta Salad

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One of the things I love about writing my salad column at Serious Eatsis that it keeps me from getting intoa salad rut. If I didnt have the challenge of coming up with new salad recipes week after week, I mightnever have tried this combination of shredded kale, radicchio, crispy pancetta, tart apples and pecans in azingy maple vinaigrette. Its a beautiful fall or winter salad that touches all your taste sensations. Even myhusband, who is not much of a salad guy, cannot get enough of it.

Begin with the pancetta, which is simply Italian bacon. Instead of being smoked like American bacon,pancetta is cured with salt and spices and then dried. You can find it in the deli at most supermarkets andsometimes precut and packaged in the refrigerated gourmet foods aisle. Combine it with the olive oil in asmall pan and fry over medium heat until crisp.
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Strain the oil and pancetta drippings into a bowl. This will be the base for your vinaigrette. Set the pancettaaside it will be a delicious topping for your salad.

Next, remove the kale leaves from the tough stems.
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Shred them with a sharp knife, along with the radicchio. Cut the apples into wide matchsticks, leaving theskin on.

Complete the vinaigrette by whisking in Champagne vinegar, maple syrup, salt and pepper.
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1 small head radicchio, shredded1 (8-ounce) bunch kale, stems discarded, leaves shredded2 tart-yet-sweet apples, such as Fuji or Honeycrisp, sliced into thin matchsticks3/4 cup pecans, toasted if desired

Instructions

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 crispypancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper to the pandrippings and whisk well.

2. Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, littleby little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish withcrispy pancetta.

Reviews & Comments

This was delicious. Ill exclude the pancetta next time- the salad was delicious without it!

- Mo on June 26, 2014 Reply

Thank you so much for the recipe. I picked up my aunt Jeanie and stopped by Colandras bakery inNewark. Got a nice loaf of Pamella and some Ciabatta. We made the salad. It is so 5 star! Bless you.

- Charlie on April 19, 2014 Reply

Delicious! I will be making this salad again and again. In the past two weeks I have tried three ofyour recipes and loved all of them! Keep them coming!

- Marsha on February 26, 2014 Reply

I made this salad for my family and it was a big hit. I will definitely be making this again. Oh andsince we arent big on pecans I substituted dry roasted sunflower seeds.

- Wendy on January 23, 2014 Reply

Just wanted to add to the chorus.yummy beyond.belief! I dont usually care for kale but this hasmade a believer out of me. Made me a star at a recent dinner party!

- Cheryl on December 22, 2013 Reply

This has become one of my favorite recipes and a great choice for company. I decided to make thisafter picking apples at a local orchard and needing to use up some kale. Be sure to use real maplesyrup and champagne vinegar go buy some at a specialty market if you must. The dressing reallystands out in this recipe so substitutions WILL change the final flavor.

I didnt think I liked radicchio but the combination of flavors here was just perfect. Definitelykeeping this one in my recipe box.

- Adrian on November 14, 2013 Reply

I look forward to trying this recipe because it sounds delicious plus its healthy for the most part. Ireally enjoy receiving your recipes in my in-box. The recipes are amazing and definitely a change ofpace.Blessings!
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kale, apple and pancetta salad - once upon a chef

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