Kale & Apple Salad with Pancetta & Maple Roasted Pecans

Total Time: 45 minutes
Servings: 12

  • 2 cups maple roasted pecans- recipe below
  • 1/4 cup extra-virgin olive oil
  • 6 ounces thickly sliced pancetta, finely diced
  • 1/4 cup white wine vinegar
  • 2 tablespoons caper brine (from a jar of capers)
  • 3 tablespoons pure maple syrup
  • Freshly ground black pepper
  • 2 Granny Smith apples, cut into matchsticks
  • 1 large head radicchio, shredded
  • One 8-ounce bunch kale—stems discarded, leaves finely shredded
  • 3 tablespoons snipped chives
  • 1 tablespoon chopped tarragon
  • 2 ounces shaved pecorino cheese

In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve.

MAPLE ROASTED PECANS

  • 2 T vegetable oil
  • 1 pound pecans (3 ½ cups)
  • ¾ cup maple syrup
  • ½ tsp salt
  • ½ tsp cayenne pepper if desired

Preheat oven to 350. Lightly oil a 10” x 15” baking pan. Mix all ingredients and put onto pan in a single layer. Bake for 5 minutes and stir. Bake 5 more minutes and stir again. Bake for about 5 more minutes or until all of the syrup has crystallized, being careful not to overcook as they will burn quickly after they are done.
Put roasted nuts on a clean lightly oiled pan to cool.

Adapted from FoodandWine.com

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