Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 12 ounces thinly sliced bacon

  3. 1/3 cup vegetable oil

  4. 8 large shallots, thinly sliced

  5. 3 cups apple cider, boiled until reduced to

  6. 1/3 cup

  7. 3 tbsp. apple cider vinegar

  8. 2 tsp. brown sugar

  9. 1/4 tsp. pepper

  10. 8 ounces jicama, peeled and cut into matchsticks

  11. 4 heads Belgian endive, cut into 1/2 inch wide slices

  12. 1 large head Boston lettuce, torn into bite-sized pieces

  13. 1 head curly endive, torn into bite-sized pieces

  14. 6 green onions, sliced thinly

  15. 1 medium granny smith apple, cored and cut into matchsticks

Instructions Jump to Ingredients ↑

  1. 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.


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