Kale Apple Salad With Pancetta And Candied Pecans Food

KALE AND APPLE SALAD WITH PANCETTA AND CANDIED PECANS

Steps:

• Preheat the oven to 350 degrees. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne, and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.
• 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.

KALE, APPLE AND PANCETTA SALAD

Steps:

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

KALE, APPLE AND PANCETTA SALAD

Steps:

• Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
• Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.

KALE AND APPLE SALAD

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

KALE-AND-APPLE SALAD

Steps:

• In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
• In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

PASTA SALAD WITH KALE, CHEDDAR, APPLES & CANDIED PECANS

Steps:

• Cook penne to manufacturers instructions, taking care to liberally salt the cooking water!
• When pasta is done, drain and put into a large bowl to cool slightly.
• Meanwhile, make dressing by putting all ingredients in a jar with a tight fitting lid and shake until combined; set aside.
• To the slightly cooled pasta add chopped kale, cheddar, diced apple and cherry tomatoes. Toss everything with 3/4 of the dressing. At this point, cover and refrigerate for at least 1-2 hours.
• If you feel like the salad needs more dressing, use more! Otherwise keep it for another use. Just before serving, top with candied pecans and serve.

KALE SALAD WITH CRANBERRIES, APPLES, AND CANDIED PECANS

Steps:

• Add olive oil to the kale and massage the kale until the leaves have softened.
• Next, add the cranberries, pomegranate arils, candied pecans, and slices of apple to the kale. Toss until evenly distributed.
• Serve the salad with poppy seed dressing.