Photo: Iain Bagwell; Styling: Caroline M. Cunningham 
Hands-on Time
30 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 8 to 10 servings

When making this bracing salad, dress the kale and collards in advance to tenderize them.

How to Make It

Step 1

Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.

Step 2

Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.

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