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Kale and Radicchio Salad with Pancetta, Pears, and Figs

Servings: 4 as a side

This is the perfect winter salad to pair with your favorite grilled cheese sandwich. If you prefer, substitute toasted walnut oil and walnuts for the hazelnuts and oil.


  • 6 thin slices pancetta
  • 1 bunch red kale, stemmed and cut into 1/4- to 1/2-inch ribbons (about 6 cups)
  • 3 Tbs. toasted hazelnut oil
  • 1/2 large head radicchio, thinly sliced (about 2 cups)
  • 1/2 cup thinly sliced red onion
  • 6 dried figs, thinly sliced
  • 2 medium-firm ripe pears, quartered, cored, and thinly sliced
  • 1-1/2 Tbs. sherry wine vinegar
  • 2 tsp. honey
  • Kosher salt
  • 1/3 cup chopped toasted hazelnuts
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 10
  • Sodium (mg): 200
  • Carbohydrates (g): 31
  • Fiber (g): 6
  • Sugar (g): 19
  • Protein (g): 6


  • Cook the pancetta in a large nonstick skillet over medium heat until crisp, turning once, about 5 minutes. Transfer to a paper-towel-lined plate, let cool, and crumble.
  • Combine the kale and 1 Tbs. of the hazelnut oil in a large salad bowl. Using your hands, gently massage the kale until it softens and wilts slightly, about 2 minutes. Add the radicchio, onion, figs, and pears.
  • Whisk the remaining 2 Tbs. of oil with the vinegar, honey, and 1/4 tsp. salt in a small bowl. Pour the dressing over the salad, add the hazelnuts, and toss to blend. Top with the crumbled pancetta and a few grinds of black pepper. Transfer to a platter or divide among 4 salad plates and serve.


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