Celery, Mushroom, Bacon and Apple Salad

Makes 4 servings

This salad is sweet from the apples, earthy from the mushrooms, crisp from the lettuce, smokey from the bacon and tangy from mustard dressing... it has all the elements to be a great salad! Shave some Parmesan cheese on top for the grand finale’ and this is truly a home run!

ingredients

3 celery sticks, sliced diagonally, leaves reserved to serve
FOR THE SALAD:
6 spring onions, finely shredded
4 little gem lettuces, cut in half lengthwise
8 oz. portabella mushrooms, cut into three slices each
2 tablespoons extra virgin olive oil
1 apple of your choice, crisp and sweet
1/3 cup chopped, cooked and drained bacon
FOR THE DRESSING:
2 teaspoons Dijon mustard
pinch of honey or sugar
1 tablespoon cider vinegar
4 tablespoons extra virgin olive oil
Parmesan cheese shavings

directions

1
Put the celery leaves and shredded spring onions into a bowl of cold water. Put the little gem lettuce in another bowl of cold water, this will help keep everything crisp.
2
To make the dressing, mix the mustard, sugar or honey and vinegar in a small bowl, then season and whisk in the oil, a little at a time, until thick.
3
Sprinkle the mushrooms with a little salt and black pepper. Heat the oil in a frying pan and, when hot, sear the mushrooms on both sides for about 1 minute. Tip into a large salad bowl and mix in 1 tablespoon of the dressing. Leave to marinate for 15 minutes.
4
Cut the apple into quarters and core, then cut each quarter into 8 slices. Add the apple slices and celery to the mushrooms. Dry the little gem lettuce and mix into the salad.
5
Drain the celery leaves and spring onions. Pay dry and fold half into the salad with the remaining dressing. Add the bacon pieces to the salad and scatter the other half of the celery leaves over the salad and serve immediately.
6
*** I would highly recommend a Poppy Seed dressing with this salad... it adds just the right touch!

notes

This is the perfect little salad to compliment any meal. It goes really well with the "Grilled Pork Chops and Marsala Fig Sauce" recipe found in the meat and poultry section of this book. I would highly recommend a Poppy Seed dressing for this salad!

Source: Barbie Miller