by wanderash
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A&M's Testing Notes:
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4
handfuls mixed greens, about 6 oz.
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1/4
celery root, peeled and very thinly sliced or cut into matchsticks
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1
fennel bulb, very thinly sliced
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3/4 cups
pecans, toasted
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5
slices lardons or thick cut bacon, cut into lardons
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1
tart apple, thinly sliced into half moons
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In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.
Ask the hotline about this step!Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.
Ask the hotline about this step!Taste a piece of lettuce and add more dressing depending on your preference.
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2 ounces
brown sugar
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3 ounces
plus 1 ounce apple cider vinegar
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1
clove garlic, minced
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1
gala apple, peeled, cored and medium diced
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1
lemon
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4 ounces
olive oil
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2 ounces
canola oil
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1 teaspoon
fresh thyme
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In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.
Ask the hotline about this step!Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.
Ask the hotline about this step!Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
Ask the hotline about this step!This sounds positivity gorgeous! must try
I made this truly delicious vinaigrette for my Thanksgiving guests. The salad consisted of bitter and sweet greens, some gorgonzola cheese crumbles, fennel slices and thin raw turnip rounds. Thank you so much for this recipe! Right up there with the best of Food52 winners! I will use it again and again.
This is by far one of my favorite salads. It's perfect cold weather comfort. The dressing is fantastic and I find celery works perfectly when I don't have celery root in the house. Thanks for the recipe.
At first the dressing seemed a bit labour intensive but it's really so easy, and SOOO worth it. We subbed in toasted almonds and sauteed tofu for the pecans and bacon and it was a total hit!
Wow, I failed miserably at pulling off the vinaigrette. Not sure what happened, but i don't think I'll waste the ingredients trying again. I'll just settle for remaining intrigued by what could have been :)
I finally made this Salad and my -oh -my , it's DIVINE. The dressing is out of this world, will definitely make it again sooooon.
This was a huge hit at my house. My husband practically shoveled it down with me as a close second. My two daughters (8 & 10) did well with it the only exception being the celery root, odd because one of them loves celery and they both like raw fennel thanks to my Italian sister-in-law. The deal maker is the dressing, absolutely divine.
The dressing is amazing! Yes, a bit of a faff but totally worth it, and there's leftovers today (only two of us). I actually used roquefort and bacon and it went perfectly. Totally yum. Will def make again. Thanks!
Made this for a Super Bowl party. Very well received. To lighten the dressing I substituted an ounce of water for the same amount of olive oil. Turned many on the food52. I did not know that there is any one in this world that does not know about food 52;). Keep the great recipes coming.
This dressing was a little too vinegary for me but otherwise the flavors were amazing! Maybe next time I will add more oil/less vinegar to balance, thanks!!
Perhaps try using a bit more sugar in the begining, that might give it the flavor you are looking for.
I made this for dinner guests last night, and it was delicious! Great dressing & I'm glad I've got some left in the fridge.
How long do you think this dressing will hold up in the refrigerator if I want to make a larger batch.
I haven't tested it out, but I would guess you are def. safe with a week.
Congrats on the win! I definitely need to make this salad minus the bacon (don't eat pork). Here's to more delicious dishes out of your kitchen!
Wanderash, seriously, you should bottle and sell this dressing. It's one of the most delicious dressings I've ever tasted. It's so good, and works brilliantly with so many kinds of salads. Really. Congrats!! ;o)
WoW! Thanks, AntoniaJames. I really like the dressing in a salad using only spinch leaves. The leaves are hearty, and can take a heavy pour of the dressing.
Congrats, wanderash! This is a gorgeous salad with all of my favorite things.
Thank you everyone! What an amazing start to 2011! I am so thrilled to be included in the book! It's going to be a good year!
Congratulations!
I love the inventiveness of the dressing -- will try making it soon. I'm wondering, what do you think about substituting jicama for the celery root? I have fennel and jicama on hand -- just used my lone celeriac last night to make the mash with potatoes and apple on Food52.
the celery root was lost to a good cause, i would say. as for substituting jicama, why not? go for it. however, jicama will add a sweetness and celery root is more earthy. let us know how it is.
I'd love to try this, as it sounds great. How much quantity of bacon does it call for? I'm not sure how much "5 slices of lardons" is. Half a package? 8 oz.?
8 oz. sounds about right. Although, I am not sure. I would say, do it by "eying" it. Portion out how much bacon you think looks good, then add about 10% more. Bacon in our house always seems to disappear due to snacking. It would be great if you would post how many ounces you ended up using! Enjoy the salad!
I finally got my vote in. Hope you are a winner. A perfect salad!!!!! xxJoan
This recipe made me rush out to buy celery root, fennel and just the right apples. I made the dressing, cooked my lardons, and toasted the pecans in the morning so there was very little left to do to get it on the table. Getting it off the table was easy .... it was originally meant as a side for dinner Saturday night, but ended up as our main course b/c we couldn't stop eating it! Dee-lish!
That is fantastic! I am so glad it was a hit!
opps! my husband was still signed in--- that comment was from me, although i am sure he would agree :)
This delicious salad is ripe with rich, yet subtle, textures and flavors. It exudes a warmth that reminds us of brighter days ahead. I can't wait to share it with all my loved ones!
That is beautiful mister'sbrother. Since I know you don't share your brother's passion for bacon.... this would be really delicious without the bacon and wedge of your favorite cheese. Brighter days ahead indeed!
The dressing was divine and surprisingly easy to make! Soooo good. I vote for you because bacon always wins!
This is an awesome salad! My husband and I just devoured it for a wonderful winter dinner.
This salad has the right balance of texture (apples, celery root, & fennel) and savory vinaigrette to coat the greens. What's not to love?
Delighted to hear you are a finalist. You definitely should win as this looks like a champion recipe! Am going to try it as soon as I buy a celery root. Have never bought one before as I did not know what to do with it!!!
Love to all the family
Sarah Rowland
Thanks for the vote Mrs. Rowland! It is such a pleasure to introduce you to celery root. I think you will be fast friends. Try the celery root puree recipe on this site-- it is a super yummy!
Hello dear! Looks beautiful! (Think i posted my comment on another page - hope you get to see this one!)
Thanks Sana! Can you get fennel and celery root in Pakistan? I'd love to hear how you tweak the recipe! :)
This is the PERFECT fall-winter salad - the salty bacon with the crisp tart apple, the rich pecans and the celery root (what a perfect addition!). And the dressing - so delicious - I can't wait to use this pork too! Nice one, wanderash - you have my vote!
thanks jiffer! you make me want to whip one up and eat it right now! yum!
Your recipe looks delicious.....especially your vinaigrette. Congratulations on being a finalist.
Wonderful combinations of ingredients and I love the end result, and can't wait to make it again,
Kitty
I'm so glad you made it and liked it and will make it again. It really is a sexy salad!
Congrats! :)
Apple, bacon, pecans! Wow. Thank you for sharing.
Awsom combination. I can't wait to try it. Congrates on being a finalist.
Congrats! Coincidentally, I was just wondering what to do with the celery root that's been hanging around in my fridge. Can't wait to try this out.
Congrats on being a fellow finalist! I love this beautiful salad and it stood out to me in the lineup. Good Luck! -Nadia :)
Congrats!! I've been enjoying this for a while.
Congrats on the EP and on being a finalist. This sounds so delicious!
Congrats on being a finalist! Everything about this sounds amazing. Can't wait to try it.
Thanks! I am so excited to be a finalist-- this will be the longest week ever! I hope you try the salad!
Love love love this. I've made this a bunch of times over the last year and still love it! Many congrats on being finalist, wanderash!!
Love, love, love this dressing! It sounds worth reducing vinegar, something I hate do to because of the smell -- but oh, this sounds great! Congrats!
The smell, the stinging of the eyes, the extra dishes... all worth it. Trust me. Hey, wait, Kayb, you're the genius behind the marinated cauliflower! You know all about vinegar.
what a genius dressing.Congratulations!
Oh, yum - great combination of flavors and textures. Congrats on being a finalist!
The photo of this is stunning, and the salad sounds really tasty.
Love this salad! Have you thought about entering it in this week's contest?
Thanks healthierkitchen! I thought of it right away, was just lagging on remaking and photographing it. I hope you make the salad, it is super tasty!
I have made it and it is delicious!
I made this for a party over the weekend and it was great!
This looks wonderful. I have some apples from a local farm CSA I get deliveries from that I'm looking for a fun way to use. I can see that the dressing is a great match up with the celery root. And with all the fennel at the farmer's markets right now, this is perfect. Thanks for posting!
Brilliant! I'm making this dressing tomorrow. I love apples and eat them all the time when they are in season. This recipe is making my mouth water just to read it! Yum, yum, yum!!
Dan is the founder of Kitchen Options
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In no particular order: pecans, bacon cut into lardons, thyme, fennel, brown sugar, mesclun, lemon, one of two apples (this one's a tart McIntosh), and garlic. Celery root didn't get the memo.
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Readying the mise en place -- thyme leaves stripped, fennel shaved, garlic mincing away.
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Lonesome without Merrill, Amanda finds comfort in her new pet celery root.
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Bacon! Render the fat out slowly and you'll be rewarded with crisp, meaty lardons.
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Don't get lazy -- toast those pecans to crisp them up and intensify their nutty flavor. We ran them under the broiler but a dry pan on the stovetop works too.
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Amanda sheds the celery root's rough skin to reveal a cool, crunchy interior.
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Take 5 for a staring contest.
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Celery root trimmed into thin shards, Amanda moves on to dice the gala apple for the dressing.
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Cider vinegar and brown sugar caramelize. Watch out -- the vapors will prick your eyes and nose, but it's worth it for the addictive tart-sweet backdrop it lends to the dressing.
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In go the apples and garlic to soften for about 5 minutes.
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We love blender salad dressings -- more cider vinegar, thyme, lemon juice and salt join the party.
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Drizzle in the olive oil (or just dump it in and let the blender do the work).
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Magic, or at least emulsification. We could drink this stuff.
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You want a tart, crisp apple for the salad -- we used a local McIntosh.
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Amanda's poised to dig in and go all Alice Waters on that salad.
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But first, a taste test.
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The dressing passes muster, and joins its friends in the salad bowl.
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A thorough toss -- done and done!
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This sounds positivity gorgeous! must try