Bakbraken Acres CSA Newsletter
October 8, 2012
Yippeeee its Fall!!! It seems that my prayers have been answered and I am definitely enjoying the break from hot weather and loving all that Fall in the foothills has to offer, chilly nights, stars, yummy food, great community, etc… A lot is changing at the farm, both of the greenhouses are getting new plastic, and the onions starts for next year are planted!
Roasted Apple, Bacon, and Frisee Salad
(From Sunset Magazine, Sep. 2006)
2 large apples, peeled, cored, and cut into 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup
1/2 teaspoon salt plus more to taste
1/2 teaspoon pepper plus more to taste
2 medium shallots, very thinly sliced and separated into rings
3 tablespoons sherry vinegar
4 slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips
2 large bunches frisée lettuce, outer leaves removed (see notes)
. 1. Preheat oven to 400º. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, and then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
. 2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.
. 3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
. 4. Arrange frisée in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.
. Note: Nutritional analysis is per serving.
Crispy frisée lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.