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Apple Roquefort Salad with Pumpernickel Croutons Recipe

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This recipe for Apple Roquefort Salad with Pumpernickel Croutons, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meredyth Nelson
Added: Thursday, December 6, 2007


1/2 pound thick cut bacon slices (5), cut crosswise into 1/4 inch strips
3 slices pumpernickel bread, crust removed, cut into 1/4-inch dices (1 cup)
1 tablespoon Sherry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon sugar, or more to taste
1 Granny Smith apple
1 head red leaf lettuce, torn into bite-size pieces (6 cups)
1/4 cup dried cranberries or dried cherries
1/2 cup crumbled Roquefort or Gorgonzola cheese
1 small red onion, thinly sliced

Cook bacon in heavy skillet over moderate heat,
stirring until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add
pumpernickel to fat in skillet and cook over
moderate heat, stirring until crisp, about 4 minutes.
Transfer to paper towels to drain and season with
salt and pepper.

Whisk together vinegar, mustard, and sugar. Add
oil in a slow stream whisking until emulsified, then
season with salt and fresh ground pepper.

Halve apple lengthwise and core. Cut apple halves
crosswise into 1/4 inch slices.

Toss lettuce with cranberries, apples, croutons, red onion, half of bacon and dressing. Divide among salad plates, then sprinkle with cheese and
remaining bacon.

Personal Notes:
Personal Notes:
I double the salad dressing recipe.




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