Pea, bacon & shallot salad
A fresh, vibrant salad with all the very best ingredients of early summer
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Fry the bacon in a non-stick frying pan, you shouldn't need any oil. Once the fat starts to come out, add the shallots and fry gently until the shallots soften and brown and the bacon crisps up. Take the bacon out if it starts to overcook. Scoop out the bacon and shallots and add the bread to the pan, fry in the bacon fat until browned and crisp.
- Arrange some lettuce in the bottom of two bowls, divide the bacon, shallots, peas and croutons between them. Dress with sherry vinegar and olive oil and season well.
Per serving
250 kcalories, protein 7.8g, carbohydrate 16.4g, fat 17.5 g, saturated fat 3.7g, fibre 3.9g, salt 1.04 g
Recipe from olive magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6311/
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Ingredients
- 3 bacon rashers, cut into pieces
- 8 small shallots , peeled
- 1 slice sourdough bread , crusts cut off and cubed
- 1 butter lettuce or other soft lettuce, torn into pieces
- 2 handfuls peas , cooked
- sherry vinegar , to dress
- olive oil , to dress
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Surprisingly simple to prepare, but looks incredibly stylish, your friends will think you've been slaving in the kitchen for hours
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 3 bacon rashers, cut into pieces
- 8 small shallots , peeled
- 1 slice sourdough bread , crusts cut off and cubed
- 1 butter lettuce or other soft lettuce, torn into pieces
- 2 handfuls peas , cooked
- sherry vinegar , to dress
- olive oil , to dress
Per serving
250 kcalories, protein 7.8g, carbohydrate 16.4g, fat 17.5 g, saturated fat 3.7g, fibre 3.9g, salt 1.04 g
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08 July 2008
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