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

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
02   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.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

LIGHT, FRUITY, SPARKLING CIDER. , suggested by MAX ALLEN

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