Shaved Vegetable Salad with Warm Ba­con Vinai­grette

Cooking Light - - Stuffings, And Sauces -

Ac­tive: 20 min. To­tal: 35 min.

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.

6 ba­con slices, cut into 3/4-inch pieces

6 Tbsp. grape­seed or canola oil 2 Tbsp. plus 2 tsp. Di­jon mus­tard 2 Tbsp. sherry vine­gar or ap­ple cider vine­gar

2 tsp. dark mo­lasses

1/4 tsp. 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)

1. Cook ba­con in a skil­let over medi­umhigh, 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.

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.

SERVES 12 (serv­ing size: 1 cup) Calo­ries 147; Fat 12g (sat 2g, un­sat 9g); Pro­tein 3g; Carb 7g; Fiber 2g; Sug­ars 5g (added sug­ars 1g); Sodium 238mg; Calc 4% DV; Potas­sium 6% DV

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