Kale & apple salad with pancetta and candied pecans
Experience the perfect combination of crunchy kale, crisp apples, savory pancetta, and sweet candied pecans in this delightful salad.
Ingredients:
- 2 cups pecans
- 1/2 cup confectioners' sugar
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 170g 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
- 60g shaved pecorino
Instructions:
- Preheat the oven to 350°. Place pecans in a bowl and cover them with water. Drain the pecans using a sieve and remove excess water. In a separate bowl, mix confectioners' sugar, cayenne, and 1 1/2 teaspoons of salt. Add the pecans to the sugar mixture and coat them evenly. Drain the pecans again using a sieve to remove excess coating. Spread the pecans on a baking sheet lined with parchment paper and bake for 10 to 12 minutes until the sugar caramelizes lightly and the pecans turn golden brown.
- Heat oil in a skillet, then add pancetta and cook over medium heat, stirring occasionally, until the pancetta is crispy and browned, approximately 6 minutes. Pour the pan drippings through a strainer into a large bowl; whisk in vinegar, caper brine, and maple syrup. Season the dressing with salt and black pepper. Add apples, radicchio, kale, chives, tarragon, and pecorino to the dressing and toss everything together. Arrange the salad on plates, top with pecans and pancetta, and serve.
Summary:
- Calories: 3477 kcal
- Fat: 280 g
- Protein: 72 g
- Carbs: 200 g
- Potassium: 3178 mg
- Magnesium: 437 mg