At the beginning of the spring I signed us up for a CSA which started at the beginning of June and well last week was really the first week we were actually able to make something with our veggies. And while, I didn't do the salad a day challenge like E, I was inspired to make this Kale, Apple, Pancetta salad adapted from Once Upon a Chef's recipe.
Kale Apple Pancetta Salad
1/3 cup extra virgin olive oil
4 ounces sliced pancetta, diced (I bought a package from Fresh Market that was already diced...thanks time saver!)
1/4 cup apple cider vinegar
1/4 cup pancake syrup
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch of red onion stalks, sliced (CSA)
1 bunch kale, stems discarded, leaves shredded (CSA)
2 tart yet sweet apples, sliced
1 handful of pecans, toasted if desired
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 apple cider vinegar, syrup, salt and pepper to the pan drippings and whisk well.
Combine the onion, kale, apples and pecans in a large bowl. Garnish with crispy pancetta.
This made a LOT of salad, so I didn't toss in the dressing so that we could save the leftovers for lunch the next day. This is one of the best salads, with one of the tastiest vinaigrettes I've ever made! In fact, we got kale again from this week's CSA, but I'm going to try something different so I don't get burned out on the tastiness!