Food & Wine USA - (12)December 2019

66 DECEMBER 2019

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Torn Escarole Salad with

Warm Bacon Vinaigrette

TOTAL 30 MIN; SERVES 6 TO 8

Lightly spicy croutons tossed in chile-

sesame oil before toasting, smoky bacon,

and crumbled blue cheese add rich,

savory dimension to this quick, dinner-

worthy salad. A dollop of apple butter

adds a natural sweetness to the dressing,

but honey can be used in its place.

6 cups torn crusty Italian bread

(^1) / 3 cup hot chile-sesame oil (such as
S&B La-Yu Chili Oil) or olive oil
(^3) / 4 tsp. kosher salt, divided
4 thick-cut applewood-smoked bacon
slices, cut into^1 / 2 -inch pieces
(^1) / (^4) cup finely chopped shallot
3 Tbsp. olive oil
2 Tbsp. apple butter or 2 tsp. honey
11 / 2 Tbsp. red wine vinegar
11 / 2 tsp. Dijon mustard
6 cups torn escarole
2 small Honeycrisp apples, cut into
matchsticks
4 oz. mild blue cheese (such as
Gorgonzola dolce), crumbled
(about 1 cup)

1. Preheat oven to 400°F. Toss together
   bread, chile-sesame oil, and^1 / 2 teaspoon
   salt on a rimmed baking sheet; spread in
   an even layer. Bake in preheated oven,
   stirring occasionally, until golden brown
   and crisp, about 20 minutes.


2. Meanwhile, cook bacon in a large skillet
   over medium, stirring occasionally, until
   crisp, 10 to 12 minutes. Transfer bacon to
   a plate lined with paper towels, reserving
   3 tablespoons drippings in skillet. Add
   shallot to skillet; cook over low, scraping
   any browned bits from bottom of skillet,
   until shallot is softened, about 2 minutes.
   Remove from heat; whisk in olive oil, apple
   butter, vinegar, Dijon, and remaining^1 / 4
   teaspoon salt.


3. Toss together escarole, apples, cheese,
   and bacon in a large bowl. Add shallot
   dressing; toss to coat. Transfer to a large
   platter; sprinkle with croutons.
   —LIZ MERVOSH
   MAKE AHEAD Croutons can be made a
   day ahead and stored in an airtight
   container at room temperature.