Kale and Apple Salad with Crisp Pancetta and Gouda

Kale and Apple Salad with Crisp Pancetta and Gouda

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No holiday required for this family favorite salad. The flavor of Arla® Gouda snack cheese brings this salad alive.

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  • 2 tablespoons olive oil
  • 6 ounces (thick slices) pancetta finely diced
  • ¼ cup balsamic vinegar
  • salt to taste
  • pepper to taste
  • 1½ pound bunch kale with stems removed
  • 10 radicchio leaves, torn into bite-size pieces
  • 2 apples sliced and cut into matchsticks
  • 3 tablespoons chopped chives
  • 1 tablespoon chopped tarragon
  • 8 pieces finely chopped Arla® Gouda snack cheese



In a skillet, heat the oil and cook the pancetta until crisp, about 4 minutes. Drain and set aside. Add the pan dripping to the salad bowl and whisk in vinegar, salt and pepper. Blanch the kale quickly by simmering in salted water, about 1 minute. Immediately shock in cold water, drain and tear into bite size pieces. Toss with radicchio, apples, chives and tarragon. Mound the salad on serving plates and sprinkle with pancetta and pieces of Arla® Gouda snack cheese.


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