20130113-164821.jpg

To complete the Thanksgiving menu for two, I made a Kale and Apple salad with crunchy pancetta bits and candied pecans. This was such a fun salad to make and really beautiful to look at. You can skip the pancetta and cheese, substitute olive oil for pancetta drippings, and make this a delicious vegan salad as well.

I made the candied pecans earlier in the day and snacked on them while making the rest of the salad.

Preheat the oven to 350 degrees. In a bowl, add the pecans with enough water to cover, then pour pecans into a sieve and shake out excess water. This will let the sugar and spices stick to the pecan.

20130113-165255.jpg

In another bowl, whisk together powdered sugar, cayenne pepper, and salt. Toss the wet pecans in the sugar mixture.

20130113-165410.jpg

Transfer to sieve and shake off excess sugar coating. Place in one layer on a parchment lined baking sheet and bake for 10 minutes until sugar has caramelized.

20130113-165537.jpg

Remove from oven and let cool to room temperature.

20130113-165709.jpg

In a small sauce pan, cook the pancetta over medium heat until the fat has rendered out.

20130113-165846.jpg

Strain the fat into a large bowl and whisk in vinegar, caper brine and maple syrup, season to taste with salt and pepper.

20130113-170011.jpg

Toss in matchsticks of Granny Smith apple, sliced radicchio, kale, tarragon, and pecorino.

20130113-170149.jpg

Mound salad into a large serving bowl and sprinkle pancetta and pecans on top.

20130113-170243.jpg

I served the salad with halves of the cornbread stuffed hens and corn maque choux. What a beautiful plate it made!

20130113-170353.jpg

Kale and Apple salad with Pancetta and Candied Pecans

Advertisements