FENNELPARMESAN FRITTERS WITH GREENS IN BUTTERMILKBACON DRESSING

FENNELPARMESAN FRITTERS WITH GREENS IN BUTTERMILKBACON DRESSING image

Number Of Ingredients 17

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Ingredients

For the dressing
3 slices thick-cut bacon (4 oz.), cut into 1/4-inch-thick pieces
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
For the fritters and greens
Kosher salt
1 lb. fennel bulbs (about 2 large), stalks and fronds removed; bulbs halved and cored
6-inch length baguette, cut into 1-inch pieces
3 oz. Parmigiano-Reggiano, cut in pieces and finely ground in a food processor (about 3/4 cup)
2 large eggs, lightly beaten
2 cloves garlic, finely chopped
Freshly ground black pepper
3 Tbs. olive oil, plus more if needed
6 oz. mixed greens (6 cups packed)

Steps:

Make the dressing In a 10- to 12-inch heavy frying pan over medium heat, cook the bacon until crisp, stirring occasionally, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, scallion, 1/2 tsp. salt and 1/2 tsp. pepper. Whisk in the bacon. Cover and chill for at least 1 hour and up to 8 hours. Make the fritters Bring 5 cups of water to a boil in a 3-quart saucepan. Add 1 tsp. of salt. Using the large holes of a box grater, coarsely grate the fennel. Add the fennel to the boiling water and cook for 2 minutes. Drain in a fine mesh strainer and rinse under cold running water until completely cool. Using a large spoon, press out as much water as possible from the fennel while in the strainer, and then transfer to a plate lined with paper towels. Place another paper towel over the fennel and press to remove more excess water. Put the bread in a food processor and process until you have coarse crumbs (you should have about 2 cups). Transfer the crumbs to a large bowl. Add the fennel, Parmesan, eggs, garlic, and 1/4 tsp. pepper. Mix gently to combine. Heat the oil in a 12-inch cast-iron (or nonstick) skillet over medium heat until shimmering. Drop heaping tablespoonfuls of the batter into the oil. Press down lightly on the each fritter to form a 2-inch patty. Cook the fritters in batches until golden and crisp, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain briefly. Arrange the greens on six serving plates. Place 2 fritters over each and drizzle with some of the dressing. Serve immediately with the remaining dressing on the side.