Kale And Apple Salad With Pancetta And Candied Pecans Recipes

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KALE AND APPLE SALAD



Kale and Apple Salad image

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

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.

Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams

RAW KALE SALAD WITH FETA, APPLES, AND PECANS



Raw Kale Salad with Feta, Apples, and Pecans image

I have never used raw kale for anything except juicing, so I was really pleased that my first attempt at making a salad with it was a success. Even though I see variations of this recipe on menus all the time, I was not sure how it would work for me in a salad, so I was a bit intimidated. Browsing through the internet I found an article on massaging kale and I decided to give it a try. This is an absolute MUST if you do not want to feel like you are eating plastic. It was so good, I will have to make it again and try it out on my finicky family.

Provided by GurlieGyrl

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

½ tablespoon olive oil
½ cup pecan halves
1 packet stevia powder
¼ teaspoon chipotle powder
2 bunches kale, stemmed and coarsely chopped
1 tablespoon olive oil
½ teaspoon salt
1 apple, diced
½ cup crumbled feta cheese

Steps:

  • Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
  • Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 20.4 g, Fiber 6.6 g, Protein 11.4 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 4.9 g

KALE & APPLE SALAD WITH PANCETTA AND CANDIED PECANS



KALE & APPLE SALAD WITH PANCETTA AND CANDIED PECANS image

Categories     Salad

Number Of Ingredients 16

2 cups pecans
1/2 cup confectioners' sugar
1/2 teaspoon cayenne pepper
Kosher salt
1/4 cup extra-virgin olive oil
6 ounces 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
2 ounces shaved pecorino

Steps:

  • DIRECTIONS Preheat the oven to 350°. 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-AND-APPLE SALAD



Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

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.

KALE AND APPLE SALAD WITH PANCETTA AND CANDIED PECANS



Kale and Apple Salad With Pancetta and Candied Pecans image

Make and share this Kale and Apple Salad With Pancetta and Candied Pecans recipe from Food.com.

Provided by evelynathens

Categories     Chard

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups pecans
1/2 cup confectioners' sugar
1/2 teaspoon cayenne pepper
kosher salt
1/4 cup extra virgin olive oil
6 ounces 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 matchstick julienne
1 head radicchio, large, shredded
8 ounces kale (1 bunch, stems discarded, leaves finely shredded)
3 tablespoons snipped chives
1 tablespoon chopped tarragon
2 ounces pecorino cheese, shaved

Steps:

  • Preheat the oven to 350°. 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.

Nutrition Facts : Calories 239.2, Fat 19.1, SaturatedFat 2.6, Cholesterol 4.9, Sodium 66, Carbohydrate 16.4, Fiber 2.8, Sugar 11, Protein 4

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