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.
Ingredients
- 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
Preparation
- 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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