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Recipe

Escarole, Apple, and Bacon Salad with Aged Gouda

Scott Phillips

Servings: 4

Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple vinaigrette.

Ingredients

  • 1 small head escarole, cored and sliced crosswise 1/2 inch thick (about 8 cups)
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. sherry vinegar
  • 1 Tbs. pure maple syrup
  • 1 Tbs. Dijon mustard
  • 4 slices (4 to 5 oz.) thick-cut smoked bacon, each slice cut into 8 pieces
  • 1 large crisp apple, quartered and cored, each quarter sliced into 4 wedges
  • 3 oz. extra-aged Gouda, coarsely grated (about 1 cup)
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 35
      Sodium (mg): 730
      Carbohydrates (g): 16
      Fiber (g): 5
      Sugar (g): 10
      Protein (g): 10

Preparation

  • Put the escarole in a large bowl.
  • In a small bowl, whisk the oil, vinegar, maple syrup, and mustard.
  • Cook the bacon in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off the bacon fat, leaving a film in the skillet. Add the apple, cover the skillet, and cook, undisturbed, until browned, about 3 minutes. Flip each slice, cover, and cook until browned, another 3 minutes. Uncover and add the vinaigrette. Cook, gently swirling the pan to coat the apples, until hot.
  • Scrape the apples over the escarole. Add the bacon and cheese, and toss. Season to taste with salt and pepper, and serve immediately.

Reviews

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Reviews

  • JulieAMall | 12/20/2016

    This salad is amazing - especially the dressing - which I now use for just about every salad I make! The first time I made it I couldn't find escarole and used leaf lettuce and it was great. Made it again with escarole - still good, but didn't like it as much. 3rd time I went back to the leaf lettuce. There will probably be a 4th time tonight!

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