Kale, Apple and Pancetta Salad

Name: Kale, Apple and Pancetta Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/3 cup extra-virgin olive oil; 4 oz pancetta, (diced); ¼ cup Champagne vinegar; ¼ cup maple syrup; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 small head radicchio, (shredded); 1 (8-oz) bunch kale, stems discarded, leaves shredded; 2 tart-yet-sweet apples, (such as Granny Smith or Honeycrisp, sliced into thin matchsticks); ¾ cup pecans, (toasted if desired)

This flavor-packed autumn salad, with kale, radicchio, and a zingy maple vinaigrette, will have even the biggest salad skeptics coming back for more!

⏱️ 25 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

4 servings

1/3 cup extra-virgin olive oil
4 oz pancetta, (diced)
¼ cup Champagne vinegar
¼ cup maple syrup
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 small head radicchio, (shredded)
1 (8-oz) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, (such as Granny Smith or Honeycrisp, sliced into thin matchsticks)
¾ cup pecans, (toasted if desired)

Steps

Combine the olive oil and pancetta in a small skillet over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a medium bowl and leave the crispy pancetta off to the side to cool. Add the vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
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.