Apple, Bacon, Toasted Walnut & Parmigiano Salad

Bacon is the main reason why I’m not vegetarian. This fall salad is wicked good, with a little lettuce and lots of goodies (the way salads should be!). Smoky bacon, diced fresh apples, toasted chopped walnuts and salty/nutty parmigiano – it’s a salad that’s got enough “stuff” to make it a whole meal. Add an over easy egg for an egg-cellent start to the week. Please laugh.

 

 

 

Makes: a dinner salad for 2, or an appetizer for 4

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

The Ingredients

5 ounces (1 container) butter head lettuce (or another kind of lettuce of your choice!)

¾ pound thick cut bacon, cut into bite-sized pieces

¾ cup coarsely grated Parmigiano-Reggiano (or regular parmesan)

2/3 cup finely chopped walnuts

2 honeycrisp apples, cut into small chunks (skin on!)

1 small sweet onion, shaved/cut into paper thin strips

¼ cup extra virgin olive oil

2 tablespoons white balsamic vinegar (or apple cider vinegar)

1 large garlic clove, minced

Black pepper

 

 

The Steps

Preheat oven to 350 degrees.

Render bacon in a large dry pot until crispy (no olive oil needed!). Use a slotted spoon to remove bacon from pot and place bacon in a separate bowl. Drain 90% of the fat from the pot and set aside remaining fat/drippings in another small bowl for the dressing.

Place finely chopped walnuts on a baking sheet. If you can’t find finely chopped walnuts in the store, place walnuts in a Ziploc bag and use the back of a water glass to smash walnuts to desired consistency. Bake for about 8 minutes until walnuts are hot and are just starting to change color (golden). Remove from oven and set aside.

In a large salad bowl, add lettuce, bacon, slivered onion, walnuts, parm, and apples.

For the dressing: in the bowl with the drippings, add vinegar, garlic, olive oil and black pepper to taste. I don’t add salt because the cheese and bacon are salty! Whisk together and pour over salad.

Toss and serve! Over easy egg-on-the-top optional!

 

 

The Steps with Pictures

Preheat oven to 350 degrees.

Render bacon in a large dry pot until crispy (no olive oil needed!). Use a slotted spoon to remove bacon from pot and place bacon in a separate bowl. Drain 90% of the fat from the pot and set aside remaining fat/drippings in another small bowl for the dressing.

Place finely chopped walnuts on a baking sheet. If you can’t find finely chopped walnuts in the store, place walnuts in a Ziploc bag and use the back of a water glass to smash walnuts to desired consistency. Bake for about 8 minutes until walnuts are hot and are just starting to change color (golden). Remove from oven and set aside.

In a large salad bowl, add lettuce, bacon, slivered onion, walnuts, parm, and apples.

For the dressing: in the bowl with the drippings, add vinegar, garlic, olive oil and black pepper to taste. I don’t add salt because the cheese and bacon are salty! Whisk together and pour over salad.

Toss and serve!  Over easy egg on-the-top optional!

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