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Kale, Apple and Pancetta Salad
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One of the things I love about writing my salad column at Serious Eats is that it keeps me from getting into
a salad rut. If I didnt have the challenge of coming up with new salad recipes week after week, I might
never have tried this combination of shredded kale, radicchio, crispy pancetta, tart apples and pecans in a
zingy maple vinaigrette. Its a beautiful fall or winter salad that touches all your taste sensations. Even my
husband, 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 nd it in the deli at most supermarkets and
sometimes precut and packaged in the refrigerated gourmet foods aisle. Combine it with the olive oil in a
small 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 pancetta
aside 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 the
skin on.
Complete the vinaigrette by whisking in Champagne vinegar, maple syrup, salt and pepper.
Toss the vinaigrette with the vegetables and pecans.
Then top with the crispy pancetta and serve.
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This recipe was originally published on my column at Serious Eats. The inspiration came from a similar but
more complicated recipe from Food & Wine.

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Recipe
Reviews (32)
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Kale, Apple and Pancetta Salad
By Jennifer Segal, adapted from a similar recipe in Food & Wine
Servings: 4
Ingredients
1/3 cup extra virgin olive oil
4 ounces pancetta, diced
1/4 cup Champagne vinegar
1/4 cup pure maple syrup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
31 132 Like Like 9K+
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Fuji or Honeycrisp, sliced into thin matchsticks
3/4 cup pecans, toasted if desired
Instructions
1. 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.
2. 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.
Reviews & Comments
This was delicious. Ill exclude the pancetta next time- the salad was delicious without it!
- Mo on June 26, 2014 Reply
Thank you so much for the recipe. I picked up my aunt Jeanie and stopped by Colandras bakery in
Newark. Got a nice loaf of Pamella and some Ciabatta. We made the salad. It is so 5 star! Bless you.
- Charlie on April 19, 2014 Reply
Delicious! I will be making this salad again and again. In the past two weeks I have tried three of
your recipes and loved all of them! Keep them coming!
- Marsha on February 26, 2014 Reply
I made this salad for my family and it was a big hit. I will denitely be making this again. Oh and
since we arent big on pecans I substituted dry roasted sunower seeds.
- Wendy on January 23, 2014 Reply
Just wanted to add to the chorus.yummy beyond.belief! I dont usually care for kale but this has
made a believer out of me. Made me a star at a recent dinner party!
- Cheryl on December 22, 2013 Reply
This has become one of my favorite recipes and a great choice for company. I decided to make this
after picking apples at a local orchard and needing to use up some kale. Be sure to use real maple
syrup and champagne vinegar go buy some at a specialty market if you must. The dressing really
stands out in this recipe so substitutions WILL change the nal avor.
I didnt think I liked radicchio but the combination of avors here was just perfect. Denitely
keeping this one in my recipe box.
- Adrian on November 14, 2013 Reply
I look forward to trying this recipe because it sounds delicious plus its healthy for the most part. I
really enjoy receiving your recipes in my in-box. The recipes are amazing and denitely a change of
pace.
Blessings!