Lunches

Kale salad with pears, pecans and Salciccia

SERVINGS :

4 servings

PREPARATION :

10 minutes

COOKING TIME :

5 minutes

INGREDIENTS

  • ¼ cup + 2 tbsp olive oil
  • 1 cup Fantino and Mondello Diced Mild Salciccia
  • 3 tbsp cider vinegar
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard
  • 1 radicchio*, chopped
  • 1 package (142 g) baby kale**
  • 2 pears, julienned
  • 1 cup roasted pecans
  • Parmesan shavings, to taste (optional)
  • Freshly ground salt and pepper

PREPARATION

  1. In a frying pan, heat ¼ cup olive oil over medium heat. Fry the diced Salciccia for 3 to 5 minutes or until it is golden and crispy. Drain the oil and set it aside in a bowl.  Set the diced Salciccia aside.
  2. Add 2 tbsp olive oil, the cider vinegar, maple syrup and Dijon mustard to the oil set aside in Step 1. Season with salt and pepper and stir well. Set aside.
  3. In a large bowl, add the radicchio, kale, pears, pecans and a few spoons of the vinaigrette. Stir well to coat the ingredients. Add more vinaigrette as needed. Garnish with the diced Salciccia and parmesan shavings, sprinkle with pepper and serve immediately.

TIPS

*Radicchio can be found at most supermarkets. It can be replaced with 2 endives.

** It is also possible to use regular kale. Baby kale has more tender leaves

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