MAKES 8 SERVINGS
There is kale salad… and then there is this kale salad developed by chef Kyle Kingrey, with its balanced trio of greens. The distinct apple vinaigrette, which gets it richness from reduced apple cider, could make even the simplest of salads a showstopper. Add some crispy pancetta, creamy goat cheese, and sweet candied pecans, and the salad will convert any kale skeptic into a superfan.
APPLE CIDER VINAIGRETTE
2 cups apple cider
½ cinnamon stick
Zest strips from ½ navel orange, removed with a vegetable peeler
1 sprig fresh thyme
3 tablespoons finely chopped shallots
3 tablespoons cider vinegar
1 large egg yolk
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup olive oil (not extra-virgin)
SALAD
5 ounces pancetta, cut into ⅓-inch dice
6 ounces lacinato or standard kale, thick stems discarded
1 medium head radicchio (12 ounces), cored
6 ounces leaf spinach, thick stems discarded
1 Granny Smith apple, cored and cut into thin strips on a mandoline or with a large knife
½ cup store-bought glazed pecans
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
4 ounces goat cheese, frozen until firm
1. To make the vinaigrette: Bring the cider, cinnamon, orange zest, and thyme to a boil in a large saucepan over high heat. Cook until the liquid is syrupy and reduced to about ¼ cup, 10 to 15 minutes. Strain and discard the solids. Let the syrup cool completely.
2. Puree the apple syrup, shallots, vinegar, yolk, mustard, ½ teaspoon salt, and ¼ teaspoon pepper in a blender. With the machine running, pour the oil through the hole in the blender lid to make a thick vinaigrette. Season to taste with additional salt and pepper. (Makes about 1¾ cups. The vinaigrette can be covered and refrigerated for up to 2 days. Whisk well before using.)
3. To make the salad: Cook the pancetta in a medium skillet over medium heat, stirring occasionally, until crisp and brown, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain and cool. (The pancetta can be stored at room temperature for up to 2 hours.)
4. Using a large, sharp knife, cut the kale, radicchio, and spinach into long, thin shreds. You should have about 12 loosely packed cups.
5. Toss the kale, radicchio, and spinach with the pancetta, apple, and pecans in a large bowl. Add 1 cup of the apple cider vinaigrette and toss again. (Reserve the remaining vinaigrette for another use.) Season to taste with salt and pepper.
6. Heap the salad on a large platter. Sprinkle with the chives and tarragon. Using a Microplane zester, shred a generous amount of the goat cheese over the salad and serve immediately.