Fall
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette
Popular on Food52
109 Reviews
Danee K.
March 29, 2023
I made this for Thanksgiving. I made everything from scratch including the bread for the stuffing and cooked for 4 solid days so by the time I got to the salad I was exhausted and over the whole cooking thing. I had the stuff so I made it anyway and I have to say it was a standout in a lot of great food. I couldn’t use the pecans because my nephew has a nut allergy but it was still more than the sum of its parts and quite delicious. The dressing is very special
elissafood
November 7, 2022
Such a lovely dressing! I was feeling lazy so didn't bother peeling the apple, still turned out perfectly. Used it for a toasted spelt salad with roasted pumpkin, apples, celery, scallions and nuts. Will definitely make again!
red135
November 22, 2021
This is the most delicious salad - I have been making it for years, and it is the perfect combination of earthy, fruity, tangy, salty, fatty, nutty. I do love many parts of it (celery root, fennel, bacon, apple) so that may sway my opinion, but the folks I've served it to have been overwhelmingly happy with it as well.
anna
November 22, 2020
The recipe was time and labor intensive but incredibly delicious and worth the work. I made this as a treat for myself one Saturday evening. Paired great with Chardonnay. Will make again for guests!
Betty J.
June 11, 2017
I am making this soon! I was just wondering why the canola oil and not just olive oil? I will leave out the bacon as I am vegan.
seeabigail
January 4, 2019
Hi Betty,
Did you end up using the Canola oil? I'm thinking of nixing it and using all Olive oil instead.
Did you end up using the Canola oil? I'm thinking of nixing it and using all Olive oil instead.
Baguette &.
November 13, 2022
I’ve used roasted walnut oil, which I’m sure changes the flavor but we love it
Taylor S.
November 12, 2015
This salad dressing is amazing. Wow. Ate it on top of mixed salad + mustard greens, toasted walnuts, and celeriac.
krystine
November 18, 2014
i made this salad last night for dinner as a side dish and it stole the show!
Chispa
November 2, 2014
I made this almost exactly as the recipe read (every cook makes slight adjustments for pantry reasons as well as taste, right?) - and people at my party loved this more than anything else on the table. Amazing. So grateful to have found this recipe.
mstv
August 8, 2014
Great! I prefer this with half the sugar, a tsp of Dijon mustard, more salt and black pepper. I also think the flavor goes well with chèvre in a salad. Great recipe and technique.
Chris G.
May 9, 2014
So, for those of you that are thinning the salad dressing, have you ever considered replacing part of the vinegar or oil with an equal amount of flavored liqueur or wine or beer? I've been doing that for years. One of my favorite ones to use is Chambord, I believe that a black raspberry Liqueur. That flavor may not be appropriate for this dressing but perhaps applejack or(?) I usually use a tablespoon or two to replace part of the oil or vinegar.
za'atar
November 18, 2013
This salad dressing is delicious ... but the apple I used must have been too large because my dressing turned out much thicker and clumpier than I hoped. Even after adding extra oil, for me it was just a bit strange on the salad. However, the flavor is fantastic and I would definitely use it on pork or duck as suggested in A&M's review.
Loredona
November 7, 2013
I had a small dinner party Friday evening and this salad was a big hit with my guest. I served it as a first course along with Kombocha Risotto and the Chocolate Bundt Cake on this site as the dessert course. The dressing was what made the salad. I also used some spicy pecan's from Trader Joes and topped it off with gorgonzola. Thank you for a wonderful recipe!!
wanderash
November 15, 2013
love the idea of the spicy pecans-- i am going to try that. The blue cheese is a pairing we have enjoyed too. yummy!
AntoniaJames
October 4, 2013
My whole family really likes this salad, so I've included this recipe in my Thanksgiving 2013 menu collection. We'll be having MrsLarkin's Truly Scrumptious Apple Pie, so I plan to make this using pears instead of apples, though I'll still use apple cider in the dressing. Will be testing it out over this weekend. I'm so looking forward to it! ;o)
wanderash
November 15, 2013
So happy to hear it is going to be on your T-day table. It will be on ours too! I think the pears will be perfect.
Two T.
October 4, 2013
This dressing is soo good! I made my own riff on the salad with thin sliced apples/toast pecans/blue cheese and a bit of shaved carrot. It pretty much compliments any fall-junkie salad : ) Thanks!
AntoniaJames
October 4, 2013
Salvegging, I like your idea to add carrots! I'm not a big fan of raw fennel (as much as I like it cooked just about every possible way, and pickled), so I will use carrots instead (or, in addition to the jicama I have substituted in the past). Plus, they carrots will add more color. Such a great idea. Thank you for posting here. ;o)
piacere
February 18, 2013
This fantabulous recipe, which someone posted on Pinterest, is what led me to find Food52. As a newbie to Food52 I am grateful for the virtual trail of crumbs that led me to both this delicious salad recipe (it has been a three time hit at our house) and this delicious, as in intriguing, website. Thanks!
Ham
December 23, 2012
I just served this at a dinner party and everyone raved about the flavors. An extremely well composed salad. I accidentally left the skins of the apple (meant for the dressing) on, but as far as I could tell it just dyed the dressing a bit more red. Delicious! I will definitely make this again for Christmas dinner.
linda.schoenfeld
December 9, 2012
Delicious salad and fantastic dressing, but is it supposed to be the consistency of applesauce or should I have thinned it?
Linda
Linda
jifferb
November 20, 2012
I know Mr. Sifton says salad doesn't belong on a Thanksgiving table, but this one is going on mine. The dressing is deeeevine and the celery and fennel are genius and a the perfect balance for the sweet potato casserole with marshmellows. Btw, I use roasted hazelnuts instead of pecans and they are goooooood! Happy Thanksgiving everyone!
tulueats
November 29, 2011
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.
zoe.d
October 9, 2011
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.
Robin22
October 5, 2011
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!
Anina B.
May 16, 2011
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 :)
livetoeat10
May 10, 2011
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.
Chicago G.
March 22, 2011
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.
LloJo
February 7, 2011
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!
Auntie M.
February 6, 2011
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.
AnneMP
January 28, 2011
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!!
wanderash
January 28, 2011
Perhaps try using a bit more sugar in the begining, that might give it the flavor you are looking for.
hardlikearmour
January 27, 2011
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.
Brsboarder
January 26, 2011
How long do you think this dressing will hold up in the refrigerator if I want to make a larger batch.
wanderash
January 28, 2011
I haven't tested it out, but I would guess you are def. safe with a week.
fortheloveofyum
January 26, 2011
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!
AntoniaJames
January 26, 2011
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)
wanderash
January 28, 2011
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.
gingerroot
January 26, 2011
Congrats, wanderash! This is a gorgeous salad with all of my favorite things.
wanderash
January 26, 2011
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!
ww_adh
January 25, 2011
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.?
wanderash
January 25, 2011
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!
Joan D.
January 25, 2011
I finally got my vote in. Hope you are a winner. A perfect salad!!!!! xxJoan
lacerise
January 24, 2011
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!
wanderash
January 24, 2011
opps! my husband was still signed in--- that comment was from me, although i am sure he would agree :)
mister'sbrother
January 23, 2011
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!
mistercarter
January 23, 2011
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!
mistercarter
January 22, 2011
The dressing was divine and surprisingly easy to make! Soooo good. I vote for you because bacon always wins!
fourthandfifteenth
January 22, 2011
This is an awesome salad! My husband and I just devoured it for a wonderful winter dinner.
Alfie
January 22, 2011
This salad has the right balance of texture (apples, celery root, & fennel) and savory vinaigrette to coat the greens. What's not to love?
Sarah R.
January 22, 2011
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
Love to all the family
Sarah Rowland
wanderash
January 22, 2011
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!
sana_ghias_habib
January 21, 2011
Hello dear! Looks beautiful! (Think i posted my comment on another page - hope you get to see this one!)
wanderash
January 22, 2011
Thanks Sana! Can you get fennel and celery root in Pakistan? I'd love to hear how you tweak the recipe! :)
jifferb
January 21, 2011
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!
wanderash
January 21, 2011
thanks jiffer! you make me want to whip one up and eat it right now! yum!
Waverly
January 21, 2011
Your recipe looks delicious.....especially your vinaigrette. Congratulations on being a finalist.
wileynancy
January 20, 2011
Awsom combination. I can't wait to try it. Congrates on being a finalist.
Minimally I.
January 20, 2011
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.
fortheloveofyum
January 20, 2011
Congrats on being a fellow finalist! I love this beautiful salad and it stood out to me in the lineup. Good Luck! -Nadia :)
gingerroot
January 20, 2011
Congrats on being a finalist! Everything about this sounds amazing. Can't wait to try it.
wanderash
January 20, 2011
Thanks! I am so excited to be a finalist-- this will be the longest week ever! I hope you try the salad!
Kayb
January 20, 2011
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!
wanderash
January 20, 2011
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.
TheWimpyVegetarian
January 20, 2011
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!!
lastnightsdinner
January 20, 2011
Oh, yum - great combination of flavors and textures. Congrats on being a finalist!
healthierkitchen
January 10, 2011
Love this salad! Have you thought about entering it in this week's contest?
wanderash
January 12, 2011
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!
TheWimpyVegetarian
December 13, 2009
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!
AntoniaJames
December 5, 2009
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!!
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