September 8, 2021

“Red Acre” Cabbage and Butter Lettuce Salad with Apple, and Gorgonzola, and Pumpernickel Croutons

“Red Acre” Cabbage and Butter Lettuce Salad with Apple, and Gorgonzola, and Pumpernickel Croutons

COURTESY OF CHEF DAVID BOOTH
Goochland Tech

YIELD
6 Servings

INGREDIENTS

  • 8 oz. smoked bacon slices, cut into ¼-inch-wide strips
  • 3 slices pumpernickel bread, crusts removed, cut into ¼-inch dice, (1 cup)
  • 1 Tablespoon sherry vinegar
  • ½ teaspoon Dijon mustard
  • 3 Tablespoons extra-virgin olive oil
  • 1 Granny Smith or other tart apple
  • 1 ½ cup butter lettuce
  • 1 ½ cup “Red Acre” Cabbage Leaves
  • ¼ cup dried cranberries
  • 2 ounces crumbled Gorgonzola

INSTRUCTIONS

  1. Cook bacon in a 12-inch 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 the fat in the skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
  2. Whisk together the vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
  3. Halve apple lengthwise and core. Cut apple halves crosswise into ¼-inch-thick slices.
  4. Toss lettuce with cranberries, apple, croutons, half of the bacon, and dressing. Divide salad among plates, the garnish with Gorgonzola and remaining bacon.