3347. POMELO, ESCAROLE and CANDIED BACON SALAD with MEYER LEMON DRESSING

makes six servings 


2/3 cup packed light brown sugar 
12 slices bacon, preferably applewood-smoked 
1 large clove garlic, finely chopped 
1/4 teaspoon salt 
1/2 teaspoon Dijon-style mustard 
Freshly squeezed juice from 1 or 2 Meyer lemons (1/4 cup) 
1/2 cup extra-virgin olive oil 
Freshly ground black pepper 
1 head (16 ounces) escarole, cleaned and torn into bite-size pieces 
1/2 medium sweet red bell pepper, stemmed, seeded and cut into 1/2-inch pieces 
1 (32 ounces) pomelo, peeled (removing pith), then cut into bite-size pieces

Preheat the oven to 350 degrees. Place a rack in a roasting pan that's large enough to hold all of the bacon.

Spread the brown sugar evenly over a large piece of wax paper. Press the bacon slices on half of the sugar so the sugar sticks. Arrange the coated bacon in a single layer, sugar side up, on the rack. Bake for 15 minutes, then remove from the oven, turn the slices over and sprinkle them with the remaining brown sugar. Bake for about 10 minutes or until the bacon is crisp.

Transfer the bacon to a plate. Use paper towels to dab away some of the fat on both sides; do not drain the slices on layers of paper towels or the bacon will stick to them.

Use the back of a spoon to mash the garlic and salt together in a medium bowl. Whisk in the mustard, then the lemon juice and oil to form an emulsified dressing. Season with black pepper to taste.

Toss together the escarole, red bell pepper and dressing in a large bowl. Divide among individual plates, then scatter equal amounts of the pomelo pieces over each portion. Top each serving with 2 slices of the candied bacon.

Serve right away.


bacon recipe source: Elinor Klivans, The Washington Post, January 18, 2012