1789 Apple Arugula Salad With Aged Gouda and Crisped Pancetta

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“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.”
3 cups dressing

Ingredients Nutrition


  1. For the dressing:
  2. 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.
  3. Strain out the shallots and thyme and place the reduced cider into a bowl. Add the 3 vinegars, Dijon mustard, salt and pepper.
  4. Slowly whisk in the olive oil until the mixture emulsifies. Stop after 1-1/2 cups and taste.
  5. Continue adding oil if too acidic for your taste. More than two cups may be necessary depending on the vinegars used.
  6. Adjust seasoning with salt and pepper.
  7. Set aside until ready to use.
  8. For the salad:
  9. Lay the slices of pancetta on a cookie sheet and cook in a 350 degree oven until crispy. Set aside.
  10. 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.
  11. Shred the two cheeses.
  12. Wash the arugula thoroughly in several changes of water and spin dry.
  13. To serve: In a large bowl, mix the arugula, red onion and pancetta. Season with salt and pepper and toss with some cider vinaigrette.
  14. Arrange 3 slices of apple on the bottom of each plate.
  15. Top with a handful of arugula, sprinkle with the shredded chesses and apple.

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