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RECIPE
Comfort
Me With Apples: More Adventures at the Table
By Ruth Reichl (Random House)
WARM
SALAD
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1/3
cup olive oil
1/2 pound sliced bacon
1 cup coarsely chopped walnuts
1 clove garlic, minced
8 cups assorted bite-size greens, such as curly endive,
escarole or baby kale
2 tablespoons fresh lemon juice, or to taste
4 ounces fresh mild goat cheese, crumbled
Salt, to taste
Pepper, to taste
Heat
the oil in a large, heavy skillet over moderate heat
until hot but not smoking and cook the bacon, turning
it occasionally, until crisp. Use tongs to transfer
the bacon to paper towels to drain, reserving the
fat in the skillet.
Crumble
the bacon. Add the walnuts and garlic to the skillet
and cook, stirring, over moderate heat until the nuts
and garlic are golden. With a slotted spoon, transfer
the walnuts to a large salad bowl and season them
with salt.
Add
the greens, bacon, lemon juice and goat cheese and
toss. Drizzle some of the hot drippings from the skillet
over the salad and toss again, adding salt and pepper
and more hot drippings and lemon juice, to taste.
Yields
4 servings.
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