I like salads that are hearty enough to make up an entire meal.
This is certainly one of those. When it comes to throwing it all together, I like to go big. Make enough for six servings and eat it for lunch throughout the week.
That’s what we’ve been working on the past couple of days, and the best thing with a salad like this is it only gets better the longer it sits. The flavors meld together and taste even richer as each day passes. I realize that there is a limit on this, but you can easily go a week.
While I’m a huge fan or arugula or spinach, using kale as a base makes this salad stand up a little straighter. The pancetta is fried and adds a nice fatty and salty touch to the the sweet apples and nuts. The dressing is a simple citrus and oil blend, spiked with a little maple syrup and then whisked together.
So after all the desserts I’ve been indulging in (like ice cream cake and apple almond tart), it’s nice to have something green in the fridge to gnaw on.
- 4 oz pancetta, cut into ½ inch cubes
- 8 oz kale, stems removed and cut into ½ inch strips
- 1 cup walnuts, chopped
- 1 large golden delicious apple, sliced thin
- 1½ tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- salt and pepper to taste
- In a small saucepan, cook pancetta until it's slightly crispy. Using a slotted spoon, transfer to a paper towel lined plate to drain.
- In a large bowl, combine kale, walnuts, apple, and pancetta.
- To make the dressing, combine olive oil, lemon juice, and maple syrup. Whisk together until oil emulsifies and pour over salad.
- Toss and adjust salt and pepper to taste.
[…] Hearty Kale, Apple, and Pancetta Salad with Walnuts […]
writes Farmer's Market & CSA Series {Week 21} - Things I Made Today