- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for Thanksgiving dinner at Montagna at the Little Nell in Aspen, Colorado, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven.Plus: F&W's Ultimate Thanksgiving Guide
Ingredient:
- 2 cups pecans
- 1/2 cup confectioners' sugar
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 6 ounces thickly sliced pancetta, finely diced
- 1/4 cup white wine vinegar
- 2 tablespoons caper brine (from a jar of capers)
- 3 tablespoons pure maple syrup
- Freshly ground black pepper
- 2 Granny Smith apples, cut into matchsticks
- 1 large head radicchio, shredded
- One 8-ounce bunch kale—stems discarded, leaves finely shredded
- 3 tablespoons snipped chives
- 1 tablespoon chopped tarragon
- 2 ounces shaved pecorino
