Kale, Apple and Pancetta Salad
Nb persons: 6
Yield:
Preparation time: 30 min
Total time: 30 min
Source: Kristy
| 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 | black pepper, freshly ground |
| 1 head | radicchio, shredded |
| 1 8-ounce bunch | kale, stems discarded, leaves shredded |
| 2 | apples, tart yet sweet, sliced into thick matchsticks |
| 3/4 cup | pecans, toasted if desired |
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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