Apple-Bacon Salad with Honey Balsamic Viniagrette

By • January 9, 2011 • 6 Comments



Author Notes: I have a confession. Rarely, when a Food 52 theme is announced, do I go into experimentation mode. I usually either have a dish in the lexicon that will qualify, or I have one that's close enough I can just tweak. This week is different. I got up this morning determined to come up with something different from anything I've ever made for the apple salad theme, particularly as we've been warned off Waldorfs (which I could eat four days a week; sue me!). I knew I wanted to pair my apples with meat and cheese. And here's where I wound up. It ain't half bad, if I do say so myownself. Sorry, no photo, but I left my camera in Memphis over Christmas and haven't made my way back to get it. - KaybKayb

Food52 Review: Since I was a kid I have been a huge fan of Waldorf Salad. But over the years, it seems to have fallen out of favor. So I adore this recipe—it’s like Waldorf Salad all grown up! The textural variation between the cranberries, apples, bacon and walnuts make every bite exciting and remind me of my old favorite. The honey balsamic vinaigrette gives it a totally new flavor profile. The sweet and smokey aspects give a fabulous balance to the dish. I also like that the dressing is brown so oxidation and discoloration of the apples is not an issue, allowing this dish to be made ahead of time. The salad uses ingredients that are generally always on hand, and I see me taking this to neighborhood barbeques this summer. It really is a versatile dish and can be served year round!epickles

Serves 4

Honey Balsamic Viniagrette

  • 1/4 cup good balsamic vinegar
  • 3/4 cups your favorite olive oil
  • 3-4 tablespoons honey -- start with three, then go to taste from that point
  • 1 teaspoon smoked paprika
  • 1 pinch thyme
  • 1 pinch allspice
  1. Whisk all ingredients together. If you're ambitous, you can whisk everything and then whisk in the olive oil, making an emulsion that won't separate; I find it easier to just whisk it or shake it before I apply it. Set dressing aside.

Apple salad

  • 2 Honey Crisp apples, sliced
  • 4 slices good smoked bacon, fried crisp and crumbled
  • 4 ounces dried, sweetened cranberries
  • 2 ounces feta, crumbled
  • 1/3 cup walnut pieces, toasted
  1. Sliced unpeeled apples and arrange in a spiral patttern on a salad plate. Or, if presentation is not an issue, dice and put in a bowl.
  2. Toss together the bacon, cranberries and walnuts. Put a portion of the topping over each plate of apples, or atop the apples in the bowl.
  3. Drizzle viniagrette over salad. If you're working in a bowl, go ahead and toss, to get the apples nicely coated and turn them brown in advance of oxydation doing so.
  4. Crumble feta cheese atop each portion, or the entire bowl.

Comments (6) Questions (0)

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over 3 years ago SusanCooks

I made this with cubes of apple tossed with the dressing, and served it over chopped Romaine with the toppings. Everyone loved it as a side with roast turkey at a big family dinner last night. Thanks for the recipe!

Kay_at_lake

over 3 years ago Kayb

Glad you enjoyed! I made up a big batch of the toppings this weekend, took them to work along with a bottle of dressing and about five apples, and that was lunch for all week long!

Kay_at_lake

over 3 years ago Kayb

Thanks for the review, epickles. What I've found myself doing since I made this the first time is making up the topping and keeping it in a plastic bag, and then dicing an apple when I want the salad and going from there. But yes, with the dressing, you can certainly make it ahead, and I plan to do that when it gets pot-luck time on the lake this summer!

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over 3 years ago Carole Murko

Dibs

Kay_at_lake

over 3 years ago Kayb

Oops! The category was supposed to be salad, not soup! Can't figure out how to change it....

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over 3 years ago Food52

This is from your friendly editors at Food52.

Fixed!