Here’s a salad we made in class that has a classic Fall feel and taste perfect for the upcoming holidays.
ENDIVE, APPLE & FENNEL WITH WARM APPLE CIDER VINAIGRETTE
Serves: 6
Ingredients
2 Belgian Endive Heads, leaves separated and washed
½ Fennel bulb, greens removed
1 Fuji Apple
1 tsp. Lemon juice
6 cups Mesclun salad mix
1 recipe (*See Below) Apple Cider-Bacon Vinaigrette, warm
Salt (to taste)
Ground Black Pepper (to taste)
Instructions
- Place the endive in a large mixing bowl and reserve.
- Cut the hard center core out of the fennel bulb. Using a mandolin, shave the fennel bulb; reserve in ice water.
- Peel and core the apple. Cut lengthwise into thin slices. Reserve in a bowl of acidulated water (water mixed with lemon juice.)
- Drain the fennell. Add the fennel to the endive along with the mesclun mix. Toss to combine.
- When ready to serve, toss the salad with enough of the warmed dressing to coat.
- Season with salt and pepper, and toss again.
- Garnish with drained apple slices.
*Warm Apple Cider-Bacon Vinaigrette
Serving: 1 cup
Ingredients
¼ lb. Bacon
½ Apple Cider
3 tbsp. Apple Cider Vinegar
½ tsp. Salt
Ground Black Pepper (to taste)
½ cup (or as needed) Vegetable Oil
1 ½ tsp. Tarragon, minced
2 tsp. Honey
Instructions
- In a sauté pan over medium heat, cook the bacon until crisp on both sides. Remove the bacon, reserving the fat, and allow to cool on paper towels.
- Once the bacon has cooled enough to handle, mince and reserve.
- In a small saucepan, simmer the cider until it has reduced by half.
- Once the cider has reduced, add the vinegar, salt, pepper, and minced bacon and hold warm.
- Pour the bacon fat into a measuring cup…you will need ¾ cup of fat total. If you have less that ¾ cup, add enough vegetable oil to make up the difference.
- Slowly whisk the fat into the cider reduction.
- Stir in the tarragon and honey. Adjust the seasoning with salt and pepper to taste.
- Keep warm until ready for use.
(Recipe Courtesy of the Culinary Institute of America Culinary Boot Camp-Basic Training.)
