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Candied bacon green salad
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Total Time:
25 minutes
Elevate your salad with crispy smoked bacon and candied toppings for a delicious twist. Pair with a fresh green salad and seasonal fruit for a winning combination.
Ingredients:
  • 3 tablespoons white wine vinegar
  • 1 heaped teaspoon Dijon mustard
  • 1 heaped tablespoon natural yoghurt
  • extra virgin olive oil
  • 12 rashers of higher-welfare smoked streaky bacon
  • 1 clove of garlic
  • 3 slices of fresh white bread
  • olive oil
  • 2 heaped tablespoons demerara sugar
  • 1 clementine
  • 5 large handfuls mixed salad leaves
  • 1 pomegranate
  • 1 bunch of fresh mint
Instructions:
  • Combine all dressing ingredients in a large serving bowl with 6 tablespoons of extra virgin olive oil, whisk until well mixed and season to taste, aiming for a slightly acidic flavor by adding more vinegar if necessary. Cook bacon in a large frying pan until lightly golden, then transfer to a plate. Crush garlic in the pan, increase heat, and add torn bread pieces to absorb flavors and crisp up, adding olive oil if needed. Season with black pepper, toss until crisp, then set aside. Place bacon back in the pan with sugar and clementine juice, stirring until caramelized. Transfer bacon to an oiled plate to cool and set shape. Add salad leaves to the dressing bowl, sprinkle pomegranate seeds and mint leaves, then toss thoroughly. Combine croutons, top salad with candied bacon, and serve.

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