"Bacon is the main reason why I’m not vegetarian. This fall salad is wicked good, with a little lettuce and lots of goodies (the way salads should be!). Smoky bacon, diced fresh apples, toasted chopped walnuts and salty/nutty parmigiano – it’s a salad that’s got enough “stuff” to make it a whole meal. Add an over easy egg for an egg-cellent start to the week. Please laugh."
Apple, Bacon, Toasted Walnut & Parmigiano Salad
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 container butterhead lettuce (or other lettuce)
- 3/4 pound thick cut bacon
- 3/4 cup coarsely grated parmesan cheese
- 2/3 cup finely chopped walnuts
- 2 finely chopped honeycrisp apples
- 1 small sweet onion (shaved)
- 1/4 cup olive oil
- 2 tablespoons white balsamic or apple cider vinegar
- 1 large minced garlic clove
- black pepper
Method
Step 1
Preheat oven to 350 degrees. Render bacon in a large dry pot until crispy (no olive oil needed!). Use a slotted spoon to remove bacon from pot and place bacon in a separate bowl. Drain 90% of the fat from the pot and set aside remaining fat/drippings in another small bowl for the dressing.
Step 2
Place finely chopped walnuts on a baking sheet. If you can’t find finely chopped walnuts in the store, place walnuts in a Ziploc bag and use the back of a water glass to smash walnuts to desired consistency. Bake for about 8 minutes until walnuts are hot and are just starting to change color (golden). Remove from oven and set aside. In a large salad bowl, add lettuce, bacon, slivered onion, walnuts, parm, and apples.
Step 3
For the dressing: in the bowl with the drippings, add vinegar, garlic, olive oil and black pepper to taste. I don’t add salt because the cheese and bacon are salty! Whisk together and pour over salad. Toss and serve! Over easy egg-on-the-top optional!