Kale and Radicchio Salad with Pancetta, Pears, and Figs
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1 bunch kale, stemmed and chopped
1 head radicchio, shredded
4 ounces pancetta, diced
2 pears, cored and diced
4 fresh figs, quartered
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Directions
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.