Fall
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette
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105 Reviews
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.
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.
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