Unusual recipes

Shaved Vegetable Salad With Warm Bacon Vinaigrette

Shaved Vegetable Salad With Warm Bacon Vinaigrette



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Yield

Serves 12 (serving size: 1 cup)

If you can’t find golden or Chioggia beets, just use red beets; wear gloves to prevent stains on your hands. Once tossed with the dressing, the vegetables wilt slightly to a crisp-tender texture. You can make the dressing a day ahead and reheat just before tossing with the salad; shave the vegetables (but not the apple) up to a day ahead.

Ingredients

  • 6 bacon slices, cut into 3/4-inch pieces
  • 6 tablespoons grapeseed or canola oil
  • 2 tablespoons plus 2 tsp. Dijon mustard
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • 2 teaspoons dark molasses
  • 1/4 teaspoon fine sea salt
  • 2 cups thinly sliced fennel (1 [13-oz.] bulb)
  • 1 cup thinly sliced peeled red beet (1 [5-oz.] beet)
  • 1 cup thinly sliced peeled golden beet (1 [5-oz.] beet)
  • 1 cup thinly sliced peeled Chioggia beet (1 [5-oz.] beet)
  • 1 cup thinly sliced Honeycrisp apple (1 [6-oz.] apple)
  • 1/2 cup loosely packed fresh tarragon leaves
  • 1/2 cup chopped fresh chives
  • 1 (5-oz.) container arugula (6 cups)

Nutritional Information

  • Calories 147
  • Fat 12g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 3g
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 5g
  • Added sugars 1g
  • Sodium 238mg
  • Calcium 4% DV
  • Potassium 6% DV

How to Make It

Step 1

Cook bacon in a skillet over medium-high, stirring occasionally, until crisp, 8 to 10 minutes. Drain on a paper towel–lined plate; reserve 3 tablespoons drippings in a medium bowl. Whisk oil, Dijon, vinegar, molasses, and salt into drippings.

Step 2

Toss together fennel, beets, apple, tarragon, chives, arugula, and vinaigrette in a large bowl. Transfer beet mixture to a platter. Sprinkle with cooked bacon; serve immediately.


Watch the video: How to Make Famous Spinach Salad (August 2022).