Talley Farms Fresh Harvest

Salads

Kale, Apple and Pancetta Salad

From Once Upon a Chef

Ingredients

  • 1/3 cup extra virgin olive oil
  • 4 ounces pancetta, diced
  • 1/4 cup Champagne vinegar
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 small head radicchio, shredded
  • 1 (8-ounce) bunch kale, stems discarded, leaves shredded
  • tart-yet-sweet apples, such as Fuji or Honeycrisp, sliced into thin matchsticks
  • 3/4 cup pecans, toasted if desired

Directions

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