Lunch: Kale and Apple Salad with Pancetta and Candied Pecans

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

This recipe includes superfoods such as:

Kale, Apples

Health benefits of Kale and Apple Salad with Pancetta and Candied Pecans

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 cube pecans
1/2 c. confectioners' sugar
1/2 tsp. cayenne pepper
kosher salt
1/4 c. extra-virgin olive oil
6 oz. thickly sliced pancetta
1/4 c. white wine vinegar
2 tbsp. caper brine (from a jar of capers)
3 tbsp. pure maple syrup
Freshly ground black pepper
2 Granny Smith apples
1 head large radicchio
1 oz. bunch kale
3 snipped chives
1 tbsp. chopped tarragon
2 oz. shaved Pecorino

Instructions

Preheat the oven to 350 degrees. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne, and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.
In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine, and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon, and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta, and serve.