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Apple & bacon salad

Apple & bacon salad

A star rating of 4.4 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A perfect November salad, with seasonal crunchy apples, hazelnuts, and celeriac

  • Healthy
Nutrition: per serving
low insalt1.36g


  • 250g French bean , trimmed
  • 2 eating apples , such as Cox's
  • ¼ celeriac
  • juice of ½ lemon
  • 50g blanched hazelnut
  • 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


  • STEP 1

    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.

  • STEP 2

    Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.

  • STEP 3

    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.

Recipe from Good Food magazine, October 2006

Goes well with


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A star rating of 4.4 out of 5.5 ratings

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