Maple Cured Bacon Spring Salad
cooking time
40 minutes
cooking skill
Easy
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.
