Chicory, bacon and blue cheese

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olive magazine

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Recipe by olive magazine

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1. Grill or fry the bacon on both sides until golden and crispy. Whisk together the vinegar, 3 tbsp olive oil and the sour cream then stir in the cheese. Divide the chicory between 2 plates, spoon the dressing over the leaves and crumble the bacon over the top. Season.

Know-how

All low-GI ingredients but be wary of fat levels.

Per serving

353 kcalories, protein 17.3g, carbohydrate 4.2g, fat 29.8 g, saturated fat 12.9g, fibre 0.9g, salt 3.16 g

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• christine

  07 December 2007

  christine rated and commented on this recipe

  

  for vegetarian friends i'd adapt by susbtituting walnuts for the bacon. a french dressing is also nice instead of soured cream.

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Ingredients

• 12 streaky bacon rashers
• 1 tbsp white wine vinegar
• olive oil
• 142ml carton soured cream
• 100g Roquefort or other creamy blue cheese, crumbled
• 4 heads chicory , red or ordinary, leaves seperated

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Serves 4

Preperation and cooking times

Ingredients

• 12 streaky bacon rashers
• 1 tbsp white wine vinegar
• olive oil
• 142ml carton soured cream
• 100g Roquefort or other creamy blue cheese, crumbled
• 4 heads chicory , red or ordinary, leaves seperated

Per serving

353 kcalories, protein 17.3g, carbohydrate 4.2g, fat 29.8 g, saturated fat 12.9g, fibre 0.9g, salt 3.16 g

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