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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
12 ounces thinly sliced bacon 1/3 cup vegetable oil 8 large shallots, thinly sliced 3 cups apple cider, boiled until reduced to 1/3 cup 3 tbsp. apple cider vinegar 2 tsp. brown sugar 1/4 tsp. pepper 8 ounces jicama, peeled and cut into matchsticks 4 heads Belgian endive, cut into 1/2 inch wide slices 1 large head Boston lettuce, torn into bite-sized pieces 1 head curly endive, torn into bite-sized pieces 6 green onions, sliced thinly 1 medium granny smith apple, cored and cut into matchsticks
Directions
Cook bacon in a large skillet until crisp. Drain on paper towels and chop into 1 inch pieces. Pour off all but 2 tbsp. fat from skillet. Add vegetable oil and heat 1 minute over medium flame. Add shallots and cook, stirring frequently, until golden brown, about 15 minutes. Add reduced cider, vinegar and sugar. Simmer 1 minute. Stir in pepper and set aside. Toss together jicama, all lettuces, green onions and apple in a large bowl. Bring dressing to a boil. Pour over lettuce and toss well. Divide between 6 plates and sprinkle with bacon. Serve immediately.
Serves 6.
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