KALE AND APPLE SALAD WITH BACON AND CANDIED PECANS |
Author: Tag Sale Tastes
- 2 cups pecans
- ½ cup confectioners' sugar
- ½ teaspoon cayenne
- 1-1/2 teaspoons kosher salt
- 6 slices thick-cut bacon, cut into ½" dice
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 2 tablespoons caper brine (from a jar of capers)
- 3 tablespoons maple syrup
- Salt and pepper, to taste
- 2 Granny Smith Apples, cut into matchsticks
- ½ small head of red cabbage, cored and thinly sliced
- 1 large bunch kale, stems removed, and thinly sliced
- 2 ounces shaved parmesan cheese
- Preheat oven to 350 degrees. In a small bowl, cover pecans with water, then drain in a colander. In a medium bowl, whisk together the confectioners' sugar, cayenne, and 1-1/2 teaspoons salt. Add the pecans and toss to coat the pecans. Transfer to colander and shake off any excess coating. Arrange the pecans on a parchment-lined baking sheet and bake for 10-12 minutes, until the sugar is lightly caramelized and the pecans are golden brown. Remove from oven and set aside.
- Place the bacon in a nonstick skillet over medium heat and cook, stirring frequently, until bacon is crisp. Strain the pan drippings into a medium bowl, and transfer bacon to a paper towel-lined plate. Add the olive oil, vinegar, caper brine, and maple syrup to the bacon drippings and whisk to combine. Season with salt and pepper.
- Place the kale in a large salad bowl. Add the apples, cabbage, parmesan cheese, bacon, and pecans, and toss to combine. Pour dressing over salad and toss again.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2012/11/24/kale-and-apple-salad-with-bacon-and-candied-pecans/
3.1.09