Thursday, September 13, 2012


serves four

2 tablespoons olive oil
6 slices of bacon, roughly chopped
A medium pan of small waxy salad potatoes, boiled
A few handfuls of spinach and olives
Nasturtium petals, washed

For the vinaigrette
1 clove of garlic, crushed
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
Salt and pepper

Heat the olive oil in a large pan. Add the bacon and cook until golden brown. Remove with a slotted spoon and keep aside. Crush the potatoes by hand straight into the hot oil and cook, turning regularly, until golden brown. Return the bacon to the pan along with the olives and spinach.

To make the vinaigrette, thoroughly combine the ingredients.

To serve, plate up the salad, scatter over nasturtium petals and drizzle over a little dressing.

bacon recipe courtesy of: David Hall, UK, August 3, 2011

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