Chicory-apple salad with brown butter dressing
Indulge in the delightful combination of crisp chicory and sweet apples, topped with a luscious brown butter dressing. A harmonious blend of flavors awaits!
Ingredients:
- cup plus 2 tablespoons vegetable oil
- ounces sliced prosciutto
- tablespoons (½ stick) unsalted butter
- tablespoons apple cider vinegar
- tablespoon honey
- Kosher salt, freshly ground pepper
- cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive)
- medium Honeycrisp apple, cut into thin wedges
Instructions:
- In a medium skillet over medium-high heat, warm up half a cup of oil. Cook prosciutto in batches until it turns a light brown color and becomes crispy, which should take about 2 minutes per side. Place the fried prosciutto on paper towels to get rid of excess oil.
- In a small skillet over medium heat, heat butter until it starts foaming and then turns brown (make sure not to burn it), which usually takes around 5 minutes. Let the browned milk solids settle, then carefully pour out the melted butter, leaving the browned bits in the skillet for flavor. (You can save this browned butter for later use.) Mix vinegar, honey, and the remaining 2 tablespoons of oil into the browned milk solids; season the dressing with salt and pepper.
- Combine chicories, apple, and the prepared dressing in a large bowl; season with salt and pepper. Serve the salad with the crispy prosciutto on top.
Summary:
- Calories: 1973 kcal
- Fat: 192 g
- Protein: 21 g
- Carbs: 54 g
- Potassium: 1505 mg
- Magnesium: 96 mg