Bacon Waldorf Salad

Total Time:
27 min
15 min
12 min

6 to 8 servings

  • 1 tablespoon olive oil
  • 1 pound applewood smoked bacon, chopped
  • 3/4 cup pine nuts
  • 8 -ounces mascarpone cheese
  • 8 -ounces creme fraiche
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1 bulb fennel, stalk removed, bulb thinly sliced
  • 2 green apples, cored and chopped
  • 4 stalks celery, chopped
  • 1 cup green grapes, halved
  • Preheat the oven to 350 degrees F.

  • In a large saute pan, heat the olive oil over medium-high heat and saute the chopped bacon until crispy. Drain the bacon pieces on a paper towel.

  • Place the pine nuts on a baking sheet and toast in the oven until lightly golden, about 6 minutes.

  • In a large bowl, lightly whisk together the mascarpone cheese, creme fraiche, orange zest and juice, and lemon zest and juice. Season the mixture with salt, and pepper, to taste. Cook's Note: This will be your dressing.

  • Add the fennel, green apple, celery, and green grapes to the dressing. Toss to evenly coat with the dressing. Season the fennel salad with salt, to taste.

  • Place the fennel salad in a serving bowl and top with the pine nuts and bacon.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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