Roasted Apple Radicchio Salad (Print-Friendly Format)
Crisp apples, smoky bacon, and radicchio tossed with Meyer lemon horseradish dressing for fall flavor.
# Ingredients You’ll Need:
→ Salad Base
01 -
4 slices thick-cut bacon
02 -
2 Honeycrisp apples
03 -
0.5 teaspoon fennel seeds
04 -
1 small head radicchio or half large head
05 -
3 small inner stalks celery, with leaves
06 -
1 bulb fennel
07 -
1 handful watercress
08 -
Fresh cracked black pepper, to taste
→ Dressing
09 -
Juice of 1 Meyer lemon
10 -
4 tablespoons olive oil
11 -
2 teaspoons creamed horseradish
12 -
Pinch salt
# How to Make It:
01 -
Preheat oven to 175°C. Arrange bacon slices on a baking sheet and bake until they begin to crisp. Slice apples into thin wedges and add them to the pan, tossing lightly in bacon drippings. Scatter fennel seeds over apples. Continue roasting until bacon is crisp and apples are slightly caramelised and softened. Allow to cool slightly.
02 -
Core radicchio and cut into thin wedges or slices, ensuring pieces are manageable. Core and thinly slice fennel bulb. Slice celery stalks diagonally. Combine radicchio, fennel, celery, and watercress in a large salad bowl. Season with fresh cracked black pepper.
03 -
Place Meyer lemon juice, olive oil, creamed horseradish, and a pinch of salt into a jar. Use an immersion blender to emulsify until creamy. Taste and adjust seasoning if needed.
04 -
Roughly crumble bacon. Add roasted apples and bacon to the salad bowl. Lightly toss with dressing, drizzling additional dressing as desired. Serve immediately.
# Extra Tips:
01 -
For more robust flavour, consider doubling the dressing and reserving extra for later use.