Chicory-Apple Salad with Brown Butter Dressing

Name: Chicory-Apple Salad with Brown Butter Dressing
Yield: 4 Servings
Ingredients: 1/2 cup plus 2 tablespoons vegetable oil; 2 ounces sliced prosciutto; 4 tablespoons (1/2 stick) unsalted butter; 2 tablespoons apple cider vinegar; 1 tablespoon honey; Kosher salt, freshly ground pepper; 8 cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive); 1 medium Honeycrisp apple, cut into thin wedges

By Marche, Eugene, OR

October 1, 2015

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Recipe information

Yield
4 Servings

Ingredients

1/2 cup plus 2 tablespoons vegetable oil

2 ounces sliced prosciutto

4 tablespoons (1/2 stick) unsalted butter

2 tablespoons apple cider vinegar

1 tablespoon honey

Kosher salt, freshly ground pepper

8 cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive)

1 medium Honeycrisp apple, cut into thin wedges

Preparation

Step 1
Heat 1/2 cup oil in a medium skillet over medium-high. Working in batches, fry prosciutto until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.
Step 2
Cook butter in a small skillet over medium heat until butter foams, then browns (be careful not to let it burn), about 5 minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining 2 tablespoons oil into browned milk solids; season dressing with salt and pepper.
Step 3
Toss chicories, apple, and dressing in a large bowl; season with salt and pepper. Serve salad topped with fried prosciutto.

TagsSalad Chicory Leafy Greens Vegetable Apple Fruit Prosciutto Ham Meat Side Dinner Gluten Free Nut Free Fry Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes