Kale, Pancetta And Apple Salad
Andrea Potischman
Jan 2, 2025
Kale, pancetta, and apple salad is a simple yet deeply flavorful dish ideal for fall and winter. It pairs the earthy, slightly bitter notes of fresh kale with the smoky, savory crispness of pancetta and the sweet, tangy crunch of green apples, offering a perfect harmony of both flavors and textures. This salad is also an excellent choice to kick off a healthier, more mindful approach to eating in the New Year, combining wholesome ingredients with a satisfying taste.
Tenderizing Kale
Kale, often celebrated for its nutrient density, shines just as brightly uncooked. When raw, kale offers a hearty texture and a mildly peppery, earthy flavor that stands up well to bold accompaniments. Massaging the kale with a bit of olive oil helps soften its tough leaves, making it more palatable while retaining its distinctive crunch. In this recipe, I call for the kale to be thinly sliced, which eliminates the need for massaging. Drizzling and tossing with olive oil, plus a few minutes of resting time, does the perfect amount of tenderizing required.
The addition of pancetta brings a savory, umami depth to the salad. Its crispiness contrasts beautifully with the kale, juicy apple slices, and crunchy pecans, while a simple dressing of lemon juice, Dijon mustard, and honey ties everything together with a touch of brightness and sweetness.
This salad is an excellent choice for any cool-weather meal because it is both refreshing and substantial. The vibrant colors and fresh flavors make it a standout dish that can complement rich mains and sides typically served during the colder months. Plus, it’s easy to prepare ahead of time, allowing you to enjoy more moments with family and friends you may be hosting in 2025.
Kale, Pancetta And Apple Salad
Ingredients:
- 5 tablespoons Extra virgin olive oil, divided
- 1/3 cup pancetta, small dice
- 1/4 cup Champagne vinegar
- 1/4 cup maple syrup
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 Belgian endive (one white and one red) thinly sliced
- 2 bunches Lacinato kale (or similar), stems discarded, leaves thinly shredded
- 1 medium Granny Smith apple, sliced into thin matchsticks
- 1/2-3/4 cup pecans
Directions:
- In a medium saucepan, add one tablespoon of olive oil and place over medium heat. When hot but not smoking, add the pancetta and cook, stirring frequently, until the pancetta is golden brown and crispy. Strain the pan drippings into a small bowl and set the pancetta near your workstation.
- To the bowl of drippings, a the remaining three tablespoons of olive oil, Champagne vinegar, maple syrup, salt, and pepper and whisk well to blend. Taste and adjust the seasoning as needed. Set aside.
- In a large mixing bowl bowl add the endive, kale, apples, and pecans and gently toss while adding the dressing, a little at a time, until the salad is nicely coated. Place in a large serving bowl and top with the crispy pancetta. Serve immediately.
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