Frisée, witlof and apple salad with bacon bits and bacon fat dressing

You'll need

80 gm walnuts, coarsely chopped 1 frisée, coarsely torn 1 white witlof, thinly sliced 1 apple or pear, thinly sliced ¼ cup finely chopped chives   Bacon fat dressing 1 garlic clove, halved 1 tbsp olive oil 200 gm fatty bacon, finely chopped 1 tsp Dijon mustard 1 tbsp cider vinegar


  • 01
  • Preheat oven to 180C. For bacon fat dressing, rub a frying pan with cut side of garlic, add oil and bacon and stir occasionally over medium heat until fat renders and bacon is crisp (10-20 minutes). Remove bacon with a slotted spoon and drain on absorbent paper. Add mustard and vinegar to pan, stir to combine, season to taste and keep warm.
  • 02
  • Place walnuts on an oven tray, roast until golden (5-10 minutes), then cool. Combine frisée, witlof, apple, chives, walnuts and bacon in a large bowl. Add dressing, toss to combine, season to taste and serve immediately.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light, fruity, sparkling cider.

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