Crunchy Apple Salad with Maple Bacon and Pecans
I cannot tell you how many times this crunchy salad was made during the Christmas party season! There’s a good reason why - it’s easy to make, full of flavour and visually delightful. So delicious that I made it again for my family on Christmas Day!
Try this Crunchy Salad paired with barbecued chicken or fish, or eat it as a meal on its own. Great for a crowd and guaranteed hit!
(Based on a recipe by Recipe Tin Eats)
Serves 4
Ingredients
Maple Bacon and Pecans
100g streaky bacon
70g pecans (or walnuts), roughly chopped
4 Tbsp maple syrup
Dressing
2 Tbsp white vinegar (apple cider, white vinegar or rice)
4 Tbsp olive oil
1 tsp seed mustard
1 tsp sugar
Salt/pepper to taste
Salad
70g dried cranberries
1/4 cup pickled onions (ideally pink - try this recipe https://nadialim.com/pink-pickled-onions/ )
120g cos lettuce leaves or 1/2 iceberg lettuce torn into pieces
1 Granny Smith apple, cored and chopped into 1-2 cm chunks
1 tsp lemon juice
Method:
Place cranberries in a heatproof bowl. Cover with boiling water and leave for 10 minutes. Drain and set aside to cool.
Toss chopped apple with lemon juice to prevent browning.
Cook bacon in a frying pan over a medium heat until fat is rendered and bacon is crisp. Set aside, and crumble into pieces once cool.
Drain fat from frying pan, but do not clean. Add pecans and maple syrup and cook, stirring for about 2 minutes. Return the bacon to the pan, and continue to cook until liquid has evaporated, about another 2 minutes. Spread out onto a plate, and set aside to cool.
To make dressing combine all ingredients either into a jar, then shake until combined; or whisk together in a bowl.
To assemble salad, toss lettuce, apple, onions and cranberries together with dressing (not too much, as lettuce will wilt). Top with candied bacon and pecans, and serve.
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alina@socialcooking.co.nz
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