Name: Frisée, witlof and apple salad with bacon bits and bacon fat dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 80 gm walnuts, coarsely chopped; 1 frisée, coarsely torn; 1 white witlof, thinly sliced; 1 apple or pear, thinly sliced; ¼ cup finely chopped chives; Bacon fat dressing; 1 garlic clove, halved; 1 tbsp olive oil; 200 gm fatty bacon, finely chopped; 1 tsp Dijon mustard; 1 tbsp cider vinegar

Frisée, witlof and apple salad with bacon bits and bacon fat dressing

Australian Gourmet Traveller recipe for Frisée, witlof and apple salad with bacon bits and bacon fat dressing

Serves 4

Prep

20M

Cook

20M

Total

40M

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The key to this dish is to add the dressing straight from the pan while it’s warm and eat the salad without delay.

Ingredients

80 gm walnuts, coarsely chopped

1 frisée, coarsely torn

1 white witlof, thinly sliced

1 apple or pear, thinly sliced

¼ cup finely chopped chives

Bacon fat dressing

1 garlic clove, halved

1 tbsp olive oil

200 gm fatty bacon, finely chopped

1 tsp Dijon mustard

1 tbsp cider vinegar

Method

Main

1.Preheat oven to 180C. For bacon fat dressing, rub a frying pan with cut side of garlic, add oil and bacon and stir occasionally over medium heat until fat renders and bacon is crisp (10-20 minutes). Remove bacon with a slotted spoon and drain on absorbent paper. Add mustard and vinegar to pan, stir to combine, season to taste and keep warm.

2.Place walnuts on an oven tray, roast until golden (5-10 minutes), then cool. Combine frisée, witlof, apple, chives, walnuts and bacon in a large bowl. Add dressing, toss to combine, season to taste and serve immediately.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: Light, fruity, sparkling cider. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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