Roasted Apple, Bacon, and Frisée Salad
A happy marriage of sweet, sour, and salty, this dish is sure to satisfy. The warm bacon dressing wilts the frisée slightly, so dress the salad immediately before you serve it.
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- Calories: 163
- Calories from fat: 61%
- Protein: 2.9g
- Fat: 11g
- Saturated fat: 3.2g
- Carbohydrate: 14g
- Fiber: 1.6g
- Sodium: 356mg
- Cholesterol: 11mg
- 2 large apples (Braeburn or Fuji), peeled, cored, and cut into 1/4-inch-thick slices
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 2 medium shallots, very thinly sliced and separated into rings
- 3 tablespoons sherry vinegar
- 4 slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips
- 2 large bunches frisée lettuce, outer leaves removed (see notes)
- 1. Preheat oven to 400º. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
- 2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.
- 3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
- 4. Arrange frisée in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.
- Note: Nutritional analysis is per serving.
Crispy frisée lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.
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