This salad was inspired by some beautiful locally grown purple heirloom barley. Barley's nutty flavor seemed to call out for walnuts and apples. Celery root served as a nice counterpoint to the apples, and bacon always seems like a good idea. After cooking the bacon, I experimented with deep frying sage leaf fronds in the rendered fat and it proved to make a delectable crunchy garnish. If you want a more substantial dinner salad, this is also very tasty with a poached egg on top, but then what salad isn’t?

Share: