Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette
You can never have too many salad recipes, so give Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette a try. This gluten free and dairy free recipe serves 4 and costs $3.82 per serving. One serving contains 835 calories, 10g of protein, and 73g of fat. If you have olive oil, mixed greens, celery root, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Serious Eats. 72 people were glad they tried this recipe. With a spoonacular score of 65%, this dish is pretty good. Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marconan Almonds, Caramelized Brussels Sprout Salad with Blue Cheese, Bacon + Caramel Apple Vinaigrette, and Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette are very similar to this recipe.
Servings: 4
Ingredients:
2 ounces brown sugar
1/4 cup canola oil
1/4 celery root, peeled and very thinly sliced or cut into matchsticks
1 fennel bulb, trimmed, halved, and very thinly sliced
1 teaspoon fresh thyme leaves
1 Gala apple, peeled, cored, and cut into 1/4-inch dice
1 garlic clove, minced
Juice of 1/2 lemon
4 big handfuls mixed greens (about 6 ounces)
1/2 cup olive oil
3/4 cup pecans, toasted
Salad
Salt
1 tart apple, cored, halved, and thinly sliced
5 slices thick-cut bacon, cut into 1/4-inch lardons (1/2-inch-long strips)
Vinaigrette
Equipment:
frying pan
blender
paper towels
bowl
Cooking instruction summary:
Procedures 1 To make the dressing: Combine 1/4 cup plus 2 tablespoons of the vinegar and the brown sugar in a small skillet and cook over medium heat. Stir and cook until the mixture 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 cook, stirring occasionally, until the apples are tender, about 5 minutes. 2 Remove from the heat and put in a blender, along with the remaining 2 tablespoons vinegar, the thyme, lemon juice, and a pinch of salt. Whoosh until blended. Then, with the motor running, slowly add the oil, blending until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar. 3 Meanwhile, make the salad: Cook the lardons in a heavy skillet over medium heat, stirring occasionally, until crisp. Drain on a paper towel. 4 Combine the lardons and the remaining 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 if you like. (Reserve the rest of the dressing for another delicious use.)
Step by step:
To make the dressing
1. Combine 1/4 cup plus 2 tablespoons of the vinegar and the brown sugar in a small skillet and cook over medium heat. Stir and cook until the mixture turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.
2. Add the apples and garlic and cook, stirring occasionally, until the apples are tender, about 5 minutes.
3. Remove from the heat and put in a blender, along with the remaining 2 tablespoons vinegar, the thyme, lemon juice, and a pinch of salt. Whoosh until blended. Then, with the motor running, slowly add the oil, blending until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
4. Meanwhile, make the salad: Cook the lardons in a heavy skillet over medium heat, stirring occasionally, until crisp.
5. Drain on a paper towel.
6. Combine the lardons and the remaining salad ingredients in a large bowl.
7. Pour 1/4 of the dressing over the salad and toss well. Taste a piece of lettuce and add more dressing if you like. (Reserve the rest of the dressing for another delicious use.)
Nutrition Information:
covered percent of daily need
