Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
11 comments
By Appears in Cook's Illustrated January/February 2017
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
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WHY THIS RECIPE WORKS
Using a preheated Dutch oven provided just the right amount of heat to wilt hearty bitter greens without actually cooking them. We started by sautéing vegetables in the pot and then pulled the pot off the heat to let it cool slightly. When ...
