Kale, Apple, and Pancetta Salad

I’m still here!  Just not much time or brain power for blogging right now.  Slingshot’s been nursing every hour and a half (reflux?  growth spurt?) for the last week or so, and that hasn’t left much time for…. well…..anything.  Everyone at our house has also been sick off and on for the last few weeks.  I’m hoping we can kick the germs to the curb for good sometime soon because that’s really getting old!

I’m still enjoying salads for lunch, and this is my latest Salad Of The Week.  I have prepared kale in at least 4 or 5 different ways in the last 2 weeks.  I had 3 bunches of kale on my grocery list last week, and The Picky Apple (who has been doing the grocery shopping lately) thought it was a mistake.  Nope.  I just love my kale these days!  Kale is the new spinach, don’t you think?

This salad uses kale as the base with yummy toppings including pancetta, apples and pecans.  This flavor combo was delicious!  I added grilled chicken to beef up (chicken up?) the protein for a more filling meal.

Kale, Apple, and Pancetta Salad

recipe adapted from Once Upon a Chef

Ingredients:

• 1/3 cup extra virgin olive oil
• 4 ounces sliced pancetta, diced
• 1/4 cup Champagne vinegar
• 1/4 cup pure maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 8-ounce bunch kale, stems discarded, leaves shredded
• 1/2 cup matchstick carrots
• 2 tart yet sweet apples, sliced into thick matchsticks
• 3/4 cup 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 Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.

Combine the kale, carrots, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.