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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.


  • 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


  • 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.


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Reviews (2 reviews)

  • Baslerin | 11/23/2018

    Wonderful salad, I'm very fond of escarole. The one recommendation I want to make is to buy the largest head of escarole available and discard the outer leaves, using only the more yellow, inner leaves for the salad as they are more tender and less bitter. I'll make this salad often!

  • 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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