New Roots Organics
Organic Recipes > Salad or Side > Apple, Roquefort, and Lettuce with Pumpernickel Croutons



Apple, Roquefort, and Lettuce with Pumpernickel Croutons (Serves 6)
courtesy of Romulo Yanes

Feel free to switch up the salad greens you use for this recipe. A combination of greens will also work!

Ingredients
1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips
3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)
1 tablespoon Sherry vinegar
1 tablespoon Maple Syrup
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 Granny Smith apple
1 lettuce, or other salad green of choice torn into bite-size pieces (6 cups)
1/4 cup dried cranberries
1/2 cup crumbled Roquefort (2 oz)


Method
  1. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
  2. Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
  3. Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
  4. Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.






 
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