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
SERVES 4
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
Salt
Ground pepper
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 salad.
PEAR AND BLUE CHEESE SALAD WITH SHERRY VINAIGRETTE
SERVES 4
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
Salt
Ground pepper
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)
Salt
Ground pepper
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
