1874. CHICORY, BACON, PEAR and PINE NUT SALAD

serves four


10 rindless unsmoked streaky bacon rashers
150 ml smooth fresh orange juice
sea salt
3 tablespoons avocado oil
4 small heads of chicory ideally mixed red and white
1 ripe firm pear
30 grams pine nuts toasted

Heat the grill, lay the bacon rashers out on a grill pan and cook on both sides until golden and crisp. Leave to cool, then crumble or break into pieces.

At the same time, bring the orange juice to the boil in a small pan and simmer to reduce to 2-3 tbsp of liquid. Whisk this with a little salt in a bowl and then add the oil and set aside to cool.

Trim the chicory, separate the leaves and place in a salad bowl. Peel, core and quarter the pear and slice it lengthways. Mix into the chicory and half the bacon. Scatter over the pine nuts and remaining bacon and drizzle over the dressing.


bacon recipe courtesy of: Annie Bell, The Daily Mail Online, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT, September 26, 2009