Chopped Salad Dijonnaise with Apples, Bacon, Roquefort, & Walnuts

in

File 1599Serves 6

Ingredients:

  • 1 cup walnuts
  • ½ lb slab applewood-smoked bacon
  • 2 large apples
  • 1 extra-large yolk
  • 1 tablespoon Dijon mustard
  • 1 ½ tablesoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice, plus more as needed
  • ¾ cup extra-virgin olive oil
  • 2 small heads romaine
  • 1 small head radicchio
  • ½ lb Belgian endive (approximately 2 heads)
  • 6 oz Roquefort, crumbled
  • ¼ c chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Procedure:

  1. Preheat the oven to 375°F. Spread the walnuts on a baking sheet, and toast for about 10 to 12 minutes until they’re golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
  2. Cut the bacon into ½-inch dice. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook for about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped. Using a slotted spoon, remove the bacon to a plate lined with paper towels.
  3. Place one of the apples on a cutting board with the stem pointed skyward. Cut ½-inch thick slices until you reach the core. Rotate the apple 90 degrees and continue to cut ½-inch-thick slices. Repeat the rotating and slicing twice more until you are left with a rectangular apple core. Discard the core. Stack the slices and cut them into ½-inch dice. Repeat with the second apple.
  4. Whisk the egg yolk in a medium bowl with the mustard, red wine vinegar, 1 tablespoon lemon juice, ½ teaspoon of salt, and a pinch of pepper. Slowly whisk in the olive oil. Taste for balance and seasoning.
  5. Cut each head of romaine in half lengthwise, and place cut-side down on a cutting board. Make ½-inch-thick slices lengthwise, then turn the romaine, and chop across the slices into ½-inch cubes. Wash and spin-dry the romaine. Use the same technique to chop the radicchio and endive.
  6. Place chopped romaine, radicchio, and endive in a large salad bowl. Add the apples, bacon, Roquefort, walnuts, and parsley. Toss everything with ¾ of dressing. Taste for balance and seasoning, adding another squeeze of lemon juice if needed. Arrange on six large chilled dinner plates.

Excerpted from The A.O.C. Cookbook by Suzanne Goin. Copyright (c) 2013. Excerpted by permission of Knopf, a division of Random House LLC. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.