Kale Salad with Apple Cider Vinaigrette and Spiced Pecans
After trying this kale and apple salad at Beauty & Essex, a restaurant in Manhattan, O editor at large Gayle King can see yet again why kale is the new spinach.
Photo: Melissa Hom
Serves 8
2 ounces pancetta diced
3 cups (about 3 ounces) kale, shredded
2 cups (about 3 ounces) radicchio, shredded
3 cups (about 3 ounces) spinach, shredded
1 Granny Smith apple, cored, peeled and julienned
1 cup Spiced Pecans (see recipe below)
6 Tbsp. Apple Cider Vinaigrette (see recipe below)
Kosher salt
Ground black pepper
1 ounce fresh goat cheese, frozen
Line a plate with paper towels. In a medium skillet, cook pancetta over medium-high heat until rendered and crispy, about 5 minutes. Transfer to prepared plate and set aside.
In a large bowl, combine kale, radicchio, spinach, apple, reserved pancetta and Spiced Pecans. Toss with Apple Cider Vinaigrette and season to taste with salt and pepper. Divide among 8 plates, grate goat cheese on top and serve.
Note: This recipe contains raw egg. Raw egg is not recommended for pregnant women, young children, the elderly and people with weakened immune systems.
2 cups apple cider
1 cinnamon stick
1 tsp. orange zest (from 1 small orange)
1 sprig thyme
2 Tbsp. minced shallot
1 tsp. Dijon mustard
1 large egg yolk
2 cups canola oil
3 Tbsp. apple cider vinegar
2 tsp. kosher salt
1 tsp. coarsely ground black pepper
Total time: 20 minutes
In a medium saucepan, combine cider, cinnamon stick, orange zest and thyme, and bring to a boil. Simmer until cider reduces to 1/4 cup. Using a fine-mesh strainer, strain into a large bowl, discarding solids. Add shallot, mustard, and egg yolk and whisk to combine. Slowly pour in oil and whisk until thick. Whisk in cider vinegar, salt and pepper. Refrigerate, covered, for up to 3 days.
Makes 1 1/2 cups
1 cup pecan halves
3/4 tsp. cayenne pepper
2 Tbsp. confectioners' sugar
Pinch of kosher salt
Total time: 20 minutes
Preheat oven to 400˚. Line a rimmed baking sheet with parchment paper. In a colander, rinse pecans under cold water and shake off excess liquid. In a medium bowl, toss wet pecans with cayenne, confectioners’ sugar and salt. Spread pecans on prepared baking sheet and roast until caramelized, about 15 minutes. Allow nuts to cool, then break into pieces. Store in an airtight container at room temperature for up to a week.
Makes 1 cup
Ingredients
Directions
Total time: 20 minutesLine a plate with paper towels. In a medium skillet, cook pancetta over medium-high heat until rendered and crispy, about 5 minutes. Transfer to prepared plate and set aside.
In a large bowl, combine kale, radicchio, spinach, apple, reserved pancetta and Spiced Pecans. Toss with Apple Cider Vinaigrette and season to taste with salt and pepper. Divide among 8 plates, grate goat cheese on top and serve.
Apple Cider Vinaigrette
Note: This recipe contains raw egg. Raw egg is not recommended for pregnant women, young children, the elderly and people with weakened immune systems.
Ingredients
Directions
Active time: 10 minutesTotal time: 20 minutes
In a medium saucepan, combine cider, cinnamon stick, orange zest and thyme, and bring to a boil. Simmer until cider reduces to 1/4 cup. Using a fine-mesh strainer, strain into a large bowl, discarding solids. Add shallot, mustard, and egg yolk and whisk to combine. Slowly pour in oil and whisk until thick. Whisk in cider vinegar, salt and pepper. Refrigerate, covered, for up to 3 days.
Makes 1 1/2 cups
Spiced Pecans
Ingredients
Directions
Active time: 10 minutesTotal time: 20 minutes
Preheat oven to 400˚. Line a rimmed baking sheet with parchment paper. In a colander, rinse pecans under cold water and shake off excess liquid. In a medium bowl, toss wet pecans with cayenne, confectioners’ sugar and salt. Spread pecans on prepared baking sheet and roast until caramelized, about 15 minutes. Allow nuts to cool, then break into pieces. Store in an airtight container at room temperature for up to a week.
Makes 1 cup
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