Kale Salad With Pancetta And Pecorino Recipes
KALE AND APPLE SALAD WITH PANCETTA AND CANDIED PECANS
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
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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- For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 30 seconds, until smooth. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use.Wash the kale and spin it dry in a salad spinner. Remove the rib from each leaf. Stack the leaves and slice them thinly crosswise, as you would cole slaw. Place the kale in a large bowl and toss with enough dressing to moisten.Heat 1 tablespoon of olive oil in a medium (10-inch) sauté pan. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until browned and crisp. Transfer the pancetta with a slotted spoon to a plate lined with paper towels. Add the bread cubes to the pan, sprinkle with salt, and sauté for 5 to 7 minute
- Make ahead: Prepare the dressing, slice the kale, and store separately in the fridge. Just before serving, cook the pancetta and toasted bread cubes, toss the kale with the dressing, and complete the recipe.
- Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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