As I haven't done a salad for a while, I thought the sunny period we had a few days ago was the ideal opportunity to make one. Salads are, for me, pretty unappetising, for two reasons. Firstly, they contain stuff that makes my lazy, feckless digestion system spring into action as if it had to catch up with lost time (a lot of which I am still owed by it), and secondly because it doesn't really fill me up. If I served a salad as main course, I would not be surprised if my guests then went to get some chips or a kebab... So if I were to make a salad, I would at least make sure it had something solid in it, otherwise what's the point of eating for enjoyment?!
Ingredients for the salad:
250g-400g bacon, >1cm thick
2 cloves of garlic
1-2 apples
A bunch of seedless grapes (I didn't use all the grapes in the photo)
A handful of field salad (lamb's lettuce)
Some hazelnuts
Ground black pepper
Ingredients for the vinaigrette:
2-5 tsps of mayonnaise
Some olive oil *
Some red wine vinegar *
Some cream *
5 stalks of chives
2-3 cloves of garlic (crushed)
Some ground black pepper and salt
* Equal amounts of olive oil and vinegar, triple the amount of cream
Instructions:
Cut up the bacon into long, thin slices, and fry them in a frying pan in olive oil or butter, put in the garlic just before the end, and set aside to cool. Alternatively, you can heat it up again just before serving.
Cut up your apples, slice the grapes in half, crush your pepper, scissor your chives. In a bowl, put the liquid ingredients (*) together with the mayonnaise and stir until it is a consistent mix.
Add the apples, chives, grapes, pepper, hazelnuts, the garlic, some pepper, and a very little salt. stir it all in, to make sure everything is saturated.
To prepare your salad bowl(s) for presentation, put in the field salad first. Then, pour the fruity vinaigrette over the top.
Then add the bacon.
You can either spread the bacon over the dish:
Or you can put it in the centre, like a kind of thin inner layer:
In any case, serve with something like boiled potatoes and eat al fresco!
Ingredients for the salad:
250g-400g bacon, >1cm thick
2 cloves of garlic
1-2 apples
A bunch of seedless grapes (I didn't use all the grapes in the photo)
A handful of field salad (lamb's lettuce)
Some hazelnuts
Ground black pepper
Ingredients for the vinaigrette:
2-5 tsps of mayonnaise
Some olive oil *
Some red wine vinegar *
Some cream *
5 stalks of chives
2-3 cloves of garlic (crushed)
Some ground black pepper and salt
* Equal amounts of olive oil and vinegar, triple the amount of cream
Instructions:
Cut up the bacon into long, thin slices, and fry them in a frying pan in olive oil or butter, put in the garlic just before the end, and set aside to cool. Alternatively, you can heat it up again just before serving.
Cut up your apples, slice the grapes in half, crush your pepper, scissor your chives. In a bowl, put the liquid ingredients (*) together with the mayonnaise and stir until it is a consistent mix.
Add the apples, chives, grapes, pepper, hazelnuts, the garlic, some pepper, and a very little salt. stir it all in, to make sure everything is saturated.
To prepare your salad bowl(s) for presentation, put in the field salad first. Then, pour the fruity vinaigrette over the top.
Then add the bacon.
You can either spread the bacon over the dish:
Or you can put it in the centre, like a kind of thin inner layer:
In any case, serve with something like boiled potatoes and eat al fresco!
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