Apple bacon salad.
Recipes | By Margaret M. Johnson
Cool weather doesn’t mean the end of salad season, not by a long shot! Adding crisp apples, tangy cheese, and crunchy nuts pay delicious homage to autumn.
APPLE-BACON SALAD WITH CAMEMBERT DRESSING
As with most salads, you can use your favorite lettuce, a mix of baby greens, or a mix of greens and spinach. You can use this creamy salad dressing made with a Camembert-style cheese, a cow’s milk cheese with a white rind and smooth interior, or simply use crumbled cheese.
For the dressing
2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese, rind removed, chopped
1 tablespoon cider vinegar
For the salad
3 slices thick-cut bacon
3 tablespoons olive oil
1 apple, cored and sliced
10 ounces lettuce mix
1 tablespoon fresh lemon juice
1. Make dressing. In a small saucepan over medium-low heat, whisk together sour cream, cider, cheese, and vinegar. Whisk for 3 to 5 minutes, or until cheese melts and mixture is smooth and creamy; set aside.
2. Make salad. In a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to paper towels to drain. When cool, chop.
3. Return skillet to medium heat, add 1 tablespoon of olive oil and apples. Sauté apples for 3 to 5 minutes, or until slightly tender; season with salt and pepper.
4. Divide lettuce among four salad plates. Drizzle with remaining 2 tablespoons olive oil and lemon juice. Divide warm apples and bacon over lettuce; spoon dressing on top.
PEAR AND BLUE CHEESE SALAD WITH SHERRY VINAIGRETTE
Toasted walnuts and arugula are nice additions to this pear salad. To easily core pears, cut in half and use a melon baller to remove the core.
For the vinaigrette
1/2 cup sunflower oil
3 tablespoons sherry vinegar
1/2 tablespoon lemon juice
2 teaspoons Dijon mustard
Pinch of sugar
For the salad
10 ounces mixed greens with arugula
2 firm Anjou or Bosc pears, cored and sliced
4 ounces (1 cup) crumbled blue cheese
1/2 cup walnut pieces, toasted (see Note)
1. Make vinaigrette. Combine all ingredients in a lidded jar, cover, and shake until blended; set aside.
2. Make salad. Divide mixed greens among four salad plates; arrange pears on top. Drizzle with vinaigrette and top with cheese and walnuts. Season with salt and pepper.
Note: To toast walnuts, preheat oven to 350° F. Spread walnuts out on a baking sheet and toast for 10 to 15 minutes, or until browned.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of her new cookbook “Teatime in Ireland”, visit www.irishcook.com