• 2/3 cup sour cream
• 1 tablespoon apple cider
• 2 ounces Camembert-style cheese (preferably Irish), rind removed and
• Dash of cider vinegar
• 4 streaky rashers
• 3 tablespoons olive oil
• 1 Granny Smith apple, cored and chopped
• Salt and freshly ground pepper to taste
• 2 small heads of Bibb or Boston lettuce, torn into pieces
• 1 tablespoon fresh lemon juice
Delicate Bibb lettuce (also known as butter lettuce), crisp Irish bacon, and chopped apple are the basis for this salad, which is topped with a creamy dressing made with a Camembert-style cheese such as Cooleeney or Carrigbyrne Farmhouse’s St. Killian.
To make the dressing: In a small saucepan over medium-low heat, whisk together
the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until
the cheese has melted and the mixture is smooth and creamy. Set aside.
In a large skillet, cook the bacon over medium heat for 5 to 7 minutes, or
until crisp. With a slotted spoon, remove the bacon from the skillet and transfer
to paper towels to drain. When cool, finely chop the bacon. Return the skillet
to medium heat, add 1 tablespoon of the olive oil, and the apples. Sauté
the apples for 3 to 5 minutes, or until slightly tender. Season with salt and
To compose the salads: Divide the lettuce among 4 salad plates. Drizzle with
the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce
with the warm apples and bacon, and spoon the dressing over all.