Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
By Steve DunnPublished on November 21, 2016
Time
50 minutes
Yield
Serves 4
Ingredients
Vinaigrette
¼ cup red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon minced shallot 1 teaspoon minced fresh thyme ¼ teaspoon Salt ¼ teaspoon pepperSalad
3 ounces pancetta, cut into ¼-inch pieces1 small fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin1 cup walnuts, chopped coarse12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size piecesSalt and pepper 1 Fuji apples, cored, halved, and sliced thin2 ounces blue cheese, crumbled (½ cup)Before You Begin
The volume measurement of the greens may vary depending on the variety or combination used.
Instructions
- Whisk all ingredients in bowl until emulsified.
- Cook pancetta in large Dutch oven over medium heat until browned and fat is rendered, 7 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate. Pour off all but 1 tablespoon fat from pot. Add fennel and walnuts to fat left in pot and cook over medium heat, stirring occasionally, until fennel is crisp-tender, 5 to 7 minutes. Remove pot from heat and let cool for 5 minutes.
- Add half of vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with apple, sprinkle with blue cheese and pancetta, and serve.
for the vinaigrette
for the salad
Time
50 minutesYield
Serves 4Ingredients
Vinaigrette
¼ cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 teaspoon minced fresh thyme
¼ teaspoon Salt
¼ teaspoon pepper
Salad
3 ounces pancetta, cut into ¼-inch pieces
1 small fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin
1 cup walnuts, chopped coarse
12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
Salt and pepper
1 Fuji apples, cored, halved, and sliced thin
2 ounces blue cheese, crumbled (½ cup)
Ingredients
Vinaigrette
¼ cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 teaspoon minced fresh thyme
¼ teaspoon Salt
¼ teaspoon pepper
Salad
3 ounces pancetta, cut into ¼-inch pieces
1 small fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin
1 cup walnuts, chopped coarse
12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
Salt and pepper
1 Fuji apples, cored, halved, and sliced thin
2 ounces blue cheese, crumbled (½ cup)
Ingredients
Vinaigrette
¼ cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 teaspoon minced fresh thyme
¼ teaspoon Salt
¼ teaspoon pepper
Salad
3 ounces pancetta, cut into ¼-inch pieces
1 small fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin
1 cup walnuts, chopped coarse
12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
Salt and pepper
1 Fuji apples, cored, halved, and sliced thin
2 ounces blue cheese, crumbled (½ cup)
Why This Recipe Works
Using a preheated Dutch oven provided just the right amount of heat to wilt hearty bitter greens without actually cooking them. We started by sautéing vegetables in the pot and then pulled the pot off the heat to let it cool slightly. When we added the greens, the warm vegetables slightly softened the greens and helped the entire salad retain heat longer. Finally, carefully choosing mix-ins that delivered a wide range of flavors and textures made these salads truly satisfying entrées.
Before You Begin
The volume measurement of the greens may vary depending on the variety or combination used.
Instructions
- Whisk all ingredients in bowl until emulsified.
- Cook pancetta in large Dutch oven over medium heat until browned and fat is rendered, 7 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate. Pour off all but 1 tablespoon fat from pot. Add fennel and walnuts to fat left in pot and cook over medium heat, stirring occasionally, until fennel is crisp-tender, 5 to 7 minutes. Remove pot from heat and let cool for 5 minutes.
- Add half of vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with apple, sprinkle with blue cheese and pancetta, and serve.
for the vinaigrette
for the salad
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