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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Apple Kale Salad with Dates, Pancetta, and Blue Cheese Recipe

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This recipe for Apple Kale Salad with Dates, Pancetta, and Blue Cheese is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. plus 1 tsp. olive oil
2 T. plus 1 tsp. sherry vinegar
2 tsp. honey
salt and black pepper
1 clove garlic
1 to 1 1/2 lbs. of kale, trimmed of thick stems and chopped
1/2 c. cooked and crumbled pancetta or bacon
1/2 chopped dates
1/2 crumbled blue cheese
1 apple, peeled, quartered and sliced thinly
1/3 cup onion, thinly sliced
Directions:
Directions:
Put 1/3 cup of oil, 2 tablespoons of vinegar, the honey and some salt and pepper in a blender. Turn on for 30 seconds to emulsify. Add garlic to blender and pulse long enough to incorporate. Taste and adjust seasonings.

Drizzle remaining 1 teaspoon of oil and 1 teaspoon of vinegar over the kale and knead until tender and beginning to wilt, 1-2 minutes. Toss with remain ingredients and vinaigrette and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This salad is served at Landini's, one of our favorites restaurants.

 

 

 

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