Maple Cured Bacon Spring Salad Maple Cured Bacon Spring Salad

Maple Cured Bacon Spring Salad

Cooking Time

cooking time
40 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
2 people

Ingredients

  • 225g maple cured back bacon rashers
  • 4 small fresh beetroots, scrubbed and quartered (or use pre-cooked variety)
  • 2 tablespoons olive oil
  • 5 radishes, thinly sliced
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 50g black pudding, roughly cubed (optional)
  • Handful rocket leaves
  • For the Dressing

  • 1 large spring fresh sage leaves
  • Seasoning
  • 2 tablespoons olive oil
  • 4 tablespoons apple juice

Method

1

Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4.

2

Place the raw beetroot onto a baking sheet and drizzle with the little oil. Bake for about 40 minutes until soft.

3

Meanwhile grill the bacon rashers under a hot preheated grill for 1-2 minutes on each side or until crispy and golden. Cut rashers in half.

4

In a large bowl mix together the bacon, beetroot, radishes, parsley, black pudding and rocket leaves.

For the dressing; put all the ingredients in a screw-top clean jam jar and shake well.

5

Drizzle over the salad and serve immediately.