Bacon Salad
on Feb 13 in Black peppercorns, Gluten Free, Mains, Pork, Salads, Snacks & Sides, VegetarianThis salad also has a vegetarian option and is suitable for Coeliacs and the croutons can also be made with gluten free bread.
For 6 servings you will need :
- 600 g back bacon
- 200 g mixed young salad leaves – mesclun
- 4 sps white balsamic vinegar
- 2 cfs stock syrup
- a little freshly ground cromptons kitchen celtic sea salt and red peppercorns
1Make a vinaigrette with the balsamic vinegar and stock syrup.
2Grill the bacon until crispy, but not dry. Cut into medium sized pieces, say 4 to 5 out of a rasher.
3Put the leaves into a bowl and add the vinaigrette a little at a time, using finger tips only, gently toss, when all the leaves are coated, add the bacon pieces and toss again.
4Gently lift out a handful at a time and share on to 6 plates, don’t fuss when doing this.
5Serve with ‘Croutons au Bleu‘.
For a vegetarian option use thickly sliced mushrooms, try fresh cepes in the season. Or why not combine the two … yes please!
Chef John’s tip :
To make basic stock syrup put 140g of lump sugar and 100g of water into a solid based saucepan.
Bring to the boil and cook at a rolling boil, do not stir, until the sugar has dissolved and the liquid is clear.
Store in an airtight jar in the refrigerator.
