Name: Apple & bacon salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 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; 4 tbsp hazelnut oil; 1 tbsp cider vinegar; 1 tsp Dijon mustard

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Apple & bacon salad

Apple & bacon salad

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.5 out of 5.6 ratingsRate

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

Healthy

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Crispy duck & baked apples

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal322
fat26g
saturates3g
carbs12g
sugars10g
fibre6g
protein11g
salt1.36g

low

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.

Recipe from Good Food magazine, October 2006

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A star rating of 4.5 out of 5.6 ratings

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