Mixed Greens with Fennel-Parmesan Fritters and Bacon-Buttermilk Dressing

By draingal

Ingredients

• For the dressing
• 1/2 cup buttermilk, well-shaken
• 1/2 cup mayonnaise
• 1 medium clove garlic, minced and mashed to a paste with a pinch of salt
• 1 small whole scallion, trimmed and finely chopped
• Kosher salt and freshly ground black pepper
• 3 slices thick-cut bacon (5 oz.), cut crosswise 1/4 inch thick and cooked until crisp
• For the fritters and the salad
• Kosher salt
• 1 large fennel bulb, trimmed (fronds reserved), cored, and coarsely grated on a box grater (about 4 cups)
• 2 cups coarse fresh breadcrumbs
• 3 oz. Parmigiano-Reggiano, finely ground in a food processor (about 3/4 cup)
• 2 large eggs, lightly beaten
• 2 medium cloves garlic, finely chopped
• Freshly ground black pepper
• 1/2 cup olive oil; more as needed
• 6 oz. mixed salad greens (6 cups packed)

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

Mixed Greens with Fennel-Parmesan Fritters and Bacon-Buttermilk Dressing

Mixed Greens with Fennel-Parmesan Fritters and Bacon-Buttermilk Dressing

Crisp, cheesy fritters made with grated fennel add a crunchy contrast to a green salad; the dressing contributes a little smoky flavor thanks to the bacon.

1/2 cup buttermilk, well-shaken
2 large eggs, lightly beaten
6 oz. mixed salad greens (6 cups packed)

Make the dressing
In a medium bowl, whisk together the buttermilk, mayonnaise, garlic paste, scallion, 1/2 tsp. salt, and 1/2 tsp. pepper. Crumble the bacon and whisk it in. Cover and chill for at least 1 hour and up to 2 days.

Make the fritters and assemble the salad

Bring 5 cups of water to a boil in a 3-quart saucepan. Add 1 tsp. salt and the fennel and cook for 2 minutes. Drain in a fine-mesh strainer and rinse under cold running water until cool. Press out as much water as possible from the fennel, and then transfer to a paper-towel-lined plate. Pat dry with more paper towels.

In a large bowl, gently mix the fennel with the breadcrumbs, Parmigiano, eggs, garlic, and 1/4 tsp. pepper.

Heat the oil in a 12-inch cast-iron or nonstick skillet over medium heat until shimmering hot. Using your hands, form a heaping tablespoonful of the fennel mixture into a patty about 1/2 inch thick. Add it to the skillet and repeat to make 3 more patties, adding them to the skillet as you form them. Cook, turning once, until golden and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate to drain. Repeat, in batches, with the remaining fennel mixture, adding more oil as needed.