Shaved Vegetable Salad with Warm Bacon Vinaigrette
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