Prep 45 mins
Cook 0 mins
Ris Lacoste was the chef at the 1789 Restaurant in Georgetown in Washington DC for ten years, til she left to open her own place. This salad was a favorite on the menu. The cider vinaigrette recipe makes a lot--but you can keep it in the fridge for about two weeks. Bring it to room temperature before using.
For the Cider Vinaigrette
- 2 cups fresh apple cider
- 3 shallots, minced
- 2 tablespoons fresh thyme
- 2 ounces red wine vinegar
- 2 ounces sherry wine vinegar
- 2 ounces white vinegar
- 1 teaspoon Dijon mustard
- 2 cups olive oil
- salt and pepper
For the salad
- 3 -4 ounces pancetta, in 12 paper thin slices
- 3 tart apples, crisp
- 6 ounces aged gouda cheese
- 3 ounces white cheddar cheese
- 1 medium red onion, thinly sliced
- 6 cups arugula
- salt and pepper
- For the dressing:.
- Reduce the cider along with the sliced shallots and thyme in a non-reactive pan until reduced to almost a syrup or about 2 ounces.
- Strain out the shallots and thyme and place the reduced cider into a bowl. Add the 3 vinegars, Dijon mustard, salt and pepper.
- Slowly whisk in the olive oil until the mixture emulsifies. Stop after 1-1/2 cups and taste.
- Continue adding oil if too acidic for your taste. More than two cups may be necessary depending on the vinegars used.
- Adjust seasoning with salt and pepper.
- Set aside until ready to use.
- For the salad:.
- Lay the slices of pancetta on a cookie sheet and cook in a 350 degree oven until crispy. Set aside.
- Slice one or two crisp apples on a mandoline, horizontally across the apple into 18 paper thin slices. Peel and shred the remaining apples to make one cup.
- Shred the two cheeses.
- Wash the arugula thoroughly in several changes of water and spin dry.
- To serve: In a large bowl, mix the arugula, red onion and pancetta. Season with salt and pepper and toss with some cider vinaigrette.
- Arrange 3 slices of apple on the bottom of each plate.
- Top with a handful of arugula, sprinkle with the shredded chesses and apple.
Great, well balanced, sweet and savory, crispy salad with fruity apple cider vinaigrette. I was tempted to substitute apple juice concentrate to the apple cider to it's reduced quantity, but restrained myself and kept to the recipe.