Apple & bacon salad

Apple & bacon salad

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(5 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal322
  • fat26g
  • saturates3g
  • carbs12g
  • sugars10g
  • fibre6g
  • protein11g
  • salt1.36g
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  • 250g French bean, trimmed
  • 2 eating apples, such as Cox's



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • ¼ celeriac



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • juice of ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g blanched hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 8 slices smoked streaky bacon, chopped into small pieces



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 4 handfuls salad leaves, such as frisée or rocket



    Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…

For the dressing

  • 4 tbsp hazelnut oil



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard


  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.

  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.

  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.

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Comments, questions and tips

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16th Feb, 2019
I made the salad without the bacon and it was a really interesting winter side dish. If I wanted to make this a main I'd consider adding some blue cheese.
14th Mar, 2013
I made this for my husband and I last night and it was absolutely delicious! I can't believe no one has commented on this recipe before. I couldn't find hazelnut oil so used olive oil, but still divine.
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