“Red Acre” Cabbage and Butter Lettuce Salad with Apple, and Gorgonzola, and Pumpernickel Croutons
COURTESY OF CHEF DAVID BOOTH
- 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
- 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.
- Whisk together the vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
- Halve apple lengthwise and core. Cut apple halves crosswise into ¼-inch-thick slices.
- Toss lettuce with cranberries, apple, croutons, half of the bacon, and dressing. Divide salad among plates, the garnish with Gorgonzola and remaining bacon.