A most excellent salad...
Disclaimer: This is not my picture. But use your imagination and assume my version looked just as gorgeous, okay?
The original recipe, that I modified to make it healthier as well as to use what I had on hand is here: http://www.onceuponachef.com/2012/02/kale-apple-and-pancetta-salad.html
Here's my version.
Kale, Apple and Bacon Salad
3 slices of bacon, cooked crisp
1 Tbsp of bacon fat (rest saved for another purpose)
2 Tbsp apple cider vinegar
1-1.5 tsp of sugar
1 tsp prepared brown mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small head radicchio, shredded
1 8-ounce bunch kale, stems discarded, leaves shredded (I used Trader Joe's prewashed and cut and picked out the obvious big stems but didn't get too obsessive. I like some crunch)
1 tart yet sweet apple, sliced into thick matchstick---I used a Cortland apple which was perfect.
45 grams pecans, toasted if desired
Instructions
Cook bacon low and slow to render out fat. Place on paper towels and set aside. Remove all but 1 tbsp of bacon fat from pan. Combine vinegar, mustard, sugar, salt, pepper and whisk to make dressing. Note this makes for a very lightly dressed salad so you may want to double if you like more dressing.
Combine the radicchio, kale, apple and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy bacon.
We had this for Sunday lunch and it really hit the spot.
WW+ points (makes 2 servings) 8 points per serving
The original recipe, that I modified to make it healthier as well as to use what I had on hand is here: http://www.onceuponachef.com/2012/02/kale-apple-and-pancetta-salad.html
Here's my version.
Kale, Apple and Bacon Salad
3 slices of bacon, cooked crisp
1 Tbsp of bacon fat (rest saved for another purpose)
2 Tbsp apple cider vinegar
1-1.5 tsp of sugar
1 tsp prepared brown mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small head radicchio, shredded
1 8-ounce bunch kale, stems discarded, leaves shredded (I used Trader Joe's prewashed and cut and picked out the obvious big stems but didn't get too obsessive. I like some crunch)
1 tart yet sweet apple, sliced into thick matchstick---I used a Cortland apple which was perfect.
45 grams pecans, toasted if desired
Instructions
Cook bacon low and slow to render out fat. Place on paper towels and set aside. Remove all but 1 tbsp of bacon fat from pan. Combine vinegar, mustard, sugar, salt, pepper and whisk to make dressing. Note this makes for a very lightly dressed salad so you may want to double if you like more dressing.
Combine the radicchio, kale, apple and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy bacon.
We had this for Sunday lunch and it really hit the spot.
WW+ points (makes 2 servings) 8 points per serving