Yummy, yummy, yummy.  What a unique and impressive summertime salad!  Courtesy of Fine Cooking magazine, this mixed green salad is topped with a grated fennel fritters with breadcrumbs and parmesan cheese, seared until brown and crisp and a homemade buttermilk-bacon dressing.  I used turkey bacon in the dressing, but any type will do.

Not only do these elements work wonderfully together in a salad, but keep the recipes for each separate part as well.  The fritters would be a lovely swap-out for crab cakes in a vegetarian brunch dish and the dressing, well, a wonderfully creamy and flavorful salad dressing for a wedge salad or even as a dipping sauce with blanched broccoli florets for a unique appetizer idea. 

(To view this recipe, click on the following link: 

http://www.finecooking.com/moveablefeast/recipes/fennel-parmesan-fritters-greens-buttermilk-bacon-dressing.aspx)

Tagged: bacon, bacon-buttermilk dressing, buttermilk, fennel, fennel-parmesan fritters, Fine Cooking magazine, Salad, turkey bacon