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Kale, Apple and Pancetta Salad - Once Upon a Chef

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  MenuAboutRecipesMenusContact  Go Kale, Apple and Pancetta Salad RecipeReviews (32)Add Review/QuestionSavePrintShare onTwitterShare on FacebookShare on Pinterest  One of the things I love about writing my salad column at Serious Eats  is that it keeps me from getting intoa salad rut. If I didn’t have the challenge of coming up with new salad recipes week after week, I mightnever have tried this combination of shredded kale, radicchio, crispy pancetta, tart apples and pecans in azingy maple vinaigrette. It’s a beautiful fall or winter salad that touches all your taste sensations. Even myhusband, who is not much of a salad guy, cannot get enough of it.Begin with the pancetta, which is simply Italian bacon. Instead of being smoked like American bacon,pancetta is cured with salt and spices and then dried. You can find it in the deli at most supermarkets andsometimes precut and packaged in the refrigerated gourmet foods aisle. Combine it with the olive oil in asmall pan and fry over medium heat until crisp.  Strain the oil and pancetta drippings into a bowl. This will be the base for your vinaigrette. Set the pancettaaside — it will be a delicious topping for your salad.Next, remove the kale leaves from the tough stems.  Shred them with a sharp knife, along with the radicchio. Cut the apples into wide matchsticks, leaving theskin on.Complete the vinaigrette by whisking in Champagne vinegar, maple syrup, salt and pepper.

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Jul 23, 2017

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Jul 23, 2017
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