Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette
★★★★★
PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
4-6
Ingredients
4
handfuls mixed greens, about 6 oz.
1/4
celery root, peeled and very thinly sliced or cut into matchsticks
1
fennel bulb, very thinly sliced
3/4 cup
pecans, toasted
5
slices lardons or thick cut bacon, cut into lardons
1
tart apple, thinly sliced into half moons
2 ounces
brown sugar
3 ounces
plus 1 ounce apple cider vinegar
1
clove garlic, minced
1
gala apple, peeled, cored and medium diced
1
lemon
4 ounces
olive oil
2 ounces
canola oil
1 teaspoon
fresh thyme
Instructions
- In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.
- Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.
- Taste a piece of lettuce and add more dressing depending on your preference.
For the salad:
- In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.
- Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.
- Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
Caramelized Apple Vinaigrette
