Directions for: Kohlrabi and Nectarine Salad with Smoked Bacon Vinaigrette
Ingredients
Smoked Bacon Vinaigrette2 tsp canola oil
2 slices double-smoked bacon, diced
2 clove garlic, chopped
1 Tbsp capers
1 tsp caper juice
1 Tbsp red wine vinegar
2 tsp liquid honey
1 tsp rosemary, chopped
1 tsp ground black pepper
3 Tbsp olive oil
Salad2 kohlrabi, peeled, thinly sliced and matchsticked
6 radishes, thinly sliced
1 nectarine, de-stoned and sliced
1 tsp lemon zest
1 Tbsp olive oil
1 tsp lemon juice
tsp salt
Directions
Smoked Bacon Vinaigrette1. Heat the canola oil on medium heat until hot.
2. Add half of the diced bacon to the pan and cook until crispy, about 5-6 minutes.
3. Remove bacon from pan and set aside for now.
4. Add remaining bacon and garlic to pan and cook for 3 minutes.
5. Transfer to a blender or food processor with all ingredients except for the oil and pulse a few times to form a chunky paste.
6. Continue to pulse while slowly pouring in oil until emulsified.
7. Pour into a small bowl and stir in the crispy bacon.
8. Set aside until ready to serve.
Salad1. Place the first 4 ingredients in a large bowl.
2. In a small bowl, whisk together remaining ingredients and pour into large bowl.
3. Toss until salad is well-coated. To serve, portion out salad onto 4 plates and finish with a couple spoonfuls of bacon vinaigrette.
See more: Lunch, Salad, Summer, Vegetables