Kale, Apple and Pancetta Salad

3

to 4 tablespoons olive oil

3

ounces pancetta, chopped

1/4

cup white wine vinegar

1

small bunch kale, stems removed and shredded

1

small radicchio, shredded

2

small Pink Lady or Honeycrisp apples, sliced

Hide Images

• 1

  Heat a small skillet over medium heat. Coat entire bottom generously with olive oil, then add pancetta.

• 2

  Cook pancetta until crispy, about 7-8 minutes. Transfer pancetta to a small bowl; set aside. Pour oil and pancetta drippings into a mason jar or a small bowl.

• 3

  Add white wine vinegar, maple syrup and a generous pinch of salt and pepper to mason jar; cover with lid and shake to combine (or whisk in small bowl to combine). Set dressing aside.

• 4

  In a large bowl, toss together shredded kale, shredded radicchio, sliced apples and chopped pecans. Drizzle with just enough dressing to coat leaves; toss to combine. Top with pancetta and serve.

No nutrition information available for this recipe

More About This Recipe

• This Kale, Apple & Pancetta Salad is all the rage these days.

  It’s what all the cool kids are talking about (and eating). It’s the dope ISH. The bomb-diggety. The flavor(s) of the week – and every week hereafter for the rest of time…

  Once you give it a try, you’ll know what I’m saying.

  But seriously, can you deny a salad with tart-sweet apples, crunchy kale and radicchio and crispy pancetta on top? I didn’t think so. Good thing it won’t take long for you to be one of the cool kids, because this tasty salad takes T-minus 15 minutes to make. WHAT.

  Firstly, cook some diced pancetta in a skillet with a generous glug of olive oil. This serves two purposes: One, to make the crispy pancetta that tops this magical salad, and two, to make the dressing that tops this magical salad. Win-win-WIN (there’s an extra win for my mouth eating it).

  Secondly, remove the stems from a bunch of kale and shred the leaves in a food processor (or tear them by hand, whatevs). Kale is like my tummy’s best friend – not only is it chockfull of health goodness, it’s downright delicious.

  Shred a small head of radicchio in the processor (or with a knife) as well. Isn’t that sooooo purdy?

  Remember those pancetta drippings we saved? Yep, time to use them… along with some white wine vinegar and maple syrup. I wish I could pour this dressing into everything – my oatmeal, my soups, my coffee... It’s just so tasty.

  Toss everything together in a large bowl – including the dressing, some sliced apples and chopped pecans – until everyone’s all friendly-like.

  Top the salad with those crispy pancetta bits you’ve saved and voila! Bellissimo! Right on! You’ve just made an awesomazetasticalicious cool-kid kale salad (look it up. It’s totally a word).

  Kales in Comparison

  Baked Chipotle Kale Chips Recipe
  Sweet Potato, Kale and Feta Muffins Recipe
  Kale-Wrapped Steamed Pork (LauLau Inspired)

  Stephanie (aka Girl Versus Dough) still thinks you’re a cool kid even if you don’t make this salad. But you should. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!