Normally I pass over any dressing that requires anything more than a bowl and a whisk, but this dressing is well worth the extra dishes. Acidic, sweet, salty, crunchy, decadent, fresh- this salad hits all of the notes! I love how the acidic sweetness of the dressing complements the savory saltiness of the bacon. Pair the clean fresh flavors of the fennel and celery root with a combination of bitter and substantial greens and you will not be sorry you made the effort. This would be fantastic with duck or a big wedge of stinky cheese and served as an entree. – wanderash
- 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
- 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.
- 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.