Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing

Name: Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Yield: Serves 4
Ingredients: 1/4 cup, red wine vinegar; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, Dijon mustard; 1 tablespoon, minced shallot; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, Salt; 1/4 teaspoon, pepper; 3 ounces, pancetta, cut into 1/4-inch pieces; 1 small, fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin; 1 cup, walnuts, chopped coarse; 12 ounces (10–12 cups), bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces; , Salt and pepper; 1 Fuji, apples, cored, halved, and sliced thin; 2 ounces, blue cheese, crumbled (1/2 cup)

11 comments

Appears in Cook's Illustrated January/February 2017

Side Dishes

Vegetables

Salads

For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

SERVES4

TIME50 minutes

has video

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 ...

This is a members' feature.