Apple & bacon salad

Apple & bacon salad

  • Rating: 4 out of 5.5 ratings
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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
HighlightNutrientUnit
kcal322
fat26g
saturates3g
carbs12g
sugars10g
fibre6g
protein11g
low insalt1.36g
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Ingredients

For the dressing

Method

  • 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.

Goes well with

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    Rating: 4 out of 5.5 ratings
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