Apple & bacon salad
A perfect November salad, with seasonal cruncy apples, hazelnuts and celeriac
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Super healthy
- Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
- Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
- Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.
Per serving
322 kcalories, protein 11.0g, carbohydrate 12.0g, fat 26.0 g, saturated fat 3.0g, fibre 6.0g, sugar 10.0g, salt 1.36 g
Recipe from Good Food magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/2421/
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Ingredients
- 250g French beans , trimmed
- 2 eating apples , such as Cox's
- ¼ celeriac
- juice of ½ lemon
- 50g blanched hazelnuts
- 1 tbsp sunflower oil
- 8 slices smoked streaky bacon , chopped into small pieces
- 4 handfuls salad leaves, such as frisée or rocket
FOR THE DRESSING
- 4 tbsp hazelnut oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
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This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time
18
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Super healthy
2 of your 5-a-day
Ingredients
- 250g French beans , trimmed
- 2 eating apples , such as Cox's
- ¼ celeriac
- juice of ½ lemon
- 50g blanched hazelnuts
- 1 tbsp sunflower oil
- 8 slices smoked streaky bacon , chopped into small pieces
- 4 handfuls salad leaves, such as frisée or rocket
FOR THE DRESSING
- 4 tbsp hazelnut oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
Per serving
322 kcalories, protein 11.0g, carbohydrate 12.0g, fat 26.0 g, saturated fat 3.0g, fibre 6.0g, sugar 10.0g, salt 1.36 g
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14 March 2013
Jodie Rees rated and commented on this recipe
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