Caramelized Apple Salad

This dressing was absolutely delicious to me. The one thing I would do differently, though is dice the apples for the salad instead of slicing. As visually appealing as nice thin slices of apple are, they are somewhat harder to eat in a salad. I would definitely do this again. You could put whatever salad veggies you want as long as you keep the bacon, pecans (or other nut) and apple chunks.

This recipe was adapted from Food52.

Caramelized Apple Salad

For the salad:

• 4 handfuls or 1-2 bags lettuce (your preference)
• 1/4 celery root, peeled and cut into matchsticks (I couldn't really taste this with everything else, so it's up to you to put it in or not)
• 1/2 fennel bulb, very thinly sliced
• 3/4 cups pecans, toasted (or your preferred nut - make sure to toast them though. Spritz with cooking spray and cook about 5 min in a 350 degree oven.)
• 5 slices bacon, cooked and crumbled/cut
• 1 green apple, diced

Caramelized Apple Vinaigrette:

• 2 ounces brown sugar
• 3 ounces plus 1 ounce apple cider vinegar
• 1 clove garlic, minced
• 1 gala apple, peeled, cored and medium diced
• 1-2 Tbsp lemon juice
• 4 ounces olive oil
• 2 ounces canola oil
• 1 teaspoon fresh thyme
• salt

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.

Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.

Remove from heat and put in the blender with the oil, 1 ounce of vinegar, thyme, lemon juice and a pinch of salt. Blend until the dressing is emulsified. 

Mix all of your salad ingredients together and top with the dressing. Enjoy.