Maple Cured Bacon Spring Salad

Cooking time:

Serves:2 people

Rating: 1 vote, average: 0.00 out of 51 vote, average: 0.00 out of 51 vote, average: 0.00 out of 51 vote, average: 0.00 out of 51 vote, average: 0.00 out of 5


Ingredients

  • 225g (8oz) Maple cured back bacon rashers
  • 4 Small fresh beetroots, scrubbed and quartered (or use pre-cooked variety)
  • Olive oil
  • 5 Radishes, thinly sliced
  • 30ml (2tbsp) Fresh flat leaf parsley, roughly chopped
  • 50g (2oz) Black pudding, roughly cubed (optional)
  • Handful rocket leaves
  • 1 Large spring fresh sage
  • Seasoning
  • 30ml (2tbsp) Olive oil
  • 60ml (4tbsp) Apple juice

Preparation

Preheat oven to 180ºC, Gas Mark 4-5.

Method

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

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

Toss together in a bowl the bacon, cooked beetroot, radishes, parsley, black pudding and rocket.

Mix together in a screw top clean jam jar the sage leaves, seasoning, olive oil and apple juice. Shake together.

Drizzle the dressing over the salad and serve.

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