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Warm Salad

Ruth Reichl adapted this recipe from one that ran with an article she wrote for Metropolitan Home about the New Booneville Hotel, an ambitious dream that didn't last. The hotel would have used sun-warmed greens and homemade goat cheese, but they're not necessary, she says.

1/3 cup olive oil
1/2 pound sliced bacon
1 cup coarsely chopped walnuts
1 clove garlic, minced
8 cups assorted bite-size greens, such as curly endive, escarole or baby kale
2 tablespoons fresh lemon juice, or to taste
4 ounces fresh mild goat cheese, crumbled
Salt and pepper

Heat the oil in a large heavy skillet over moderate heat until hot but not smoking and cook the bacon, turning it occasionally, until crisp. Use tongs to transfer the bacon to paper towels to drain, reserving the fat in the skillet. Crumble the bacon. Add the walnuts and garlic to the skillet and cook, stirring, over moderate heat until nuts and garlic are golden. With a slotted spoon, transfer the walnuts to a large salad bowl and season them with salt.

Add the greens, bacon, lemon juice and goat cheese and toss. Drizzle some of the hot drippings from the skillet over the salad and toss again, adding salt and pepper and more hot drippings and lemon juice to taste. Serves 4.

"Comfort Me With Apples" by Ruth Reichl

Thursday, May 10, 2001

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