Kale, Apple and Pancetta Salad
- 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
- This recipe is gluten-free
- Produce
- Kale (1 8-ounce bunch)
- Pecans (3/4 cup)
- Radicchio (1 small head)
- Yet sweet apples, tart (2)
- Meat
- Pancetta (4 ounces)
- Condiments
- Champagne vinegar (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Maple syrup, pure (1/4 cup)
- Olive oil, extra virgin (1/3 cup)
- Salt (1/4 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 1, 2012 (1 year ago).
79 people saved this recipe.
