Not-too-virtuous salad with caramelized apple vinaigrette
Indulge in a delectable salad featuring crisp greens drizzled with a savory-sweet caramelized apple vinaigrette. Perfect for a guilt-free culinary delight.
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
- Caramelized Apple Vinaigrette
- 60g brown sugar
- 90g plus 30g apple cider vinegar
- 1 clove garlic, minced
- 1 gala apple, peeled, cored and medium diced
- 1 lemon
- 110g olive oil
- 60g canola oil
- 1 teaspoon fresh thyme
- salt
Instructions:
- For the salad:
- Cook lardons in a skillet over medium heat until they are crispy on all sides. Remember to stir occasionally. Then, transfer them to a paper towel to let the excess fat drain off.
- Combine all the salad components in a large bowl. Drizzle 1/4 of the dressing over the salad and mix thoroughly.
- Test a piece of lettuce to determine the need for additional dressing according to your liking.
- Caramelized Apple Vinaigrette
- In a small skillet over medium heat, mix 3 ounces of vinegar with sugar. Continue cooking until the mixture darkens and thickens, forming big foamy bubbles on the surface.
- Add the apples and garlic to the skillet and sauté until the apples are tender, around 5 minutes. Stir occasionally.
- Take the skillet off the heat and transfer its contents to a blender. Add 1 ounce of vinegar, thyme, juice of 1/2 lemon, and a pinch of salt. Blend until smooth, then slowly pour in the oil. Blend until the dressing is well combined. Taste and adjust the seasoning with salt and more vinegar if needed.
Summary:
- Calories: 3151 kcal
- Fat: 279 g
- Protein: 33 g
- Carbs: 146 g
- Potassium: 2413 mg
- Magnesium: 196 mg