RECIPE OVERVIEW
This is a great starter or main course for those impromptu summer parties. Feel free to add in some hot Cajun chicken also.
Ingredients Add to Shopping List
Serves: 2 people
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16 - Cherry Tomatoes
halved -
1 - Red Onion
thinly sliced -
1 - SuperValu Carrot
peeled into long ribbons -
1 - SuperValu Cucumber
peeled & cubed -
1 - SuperValu Iceberg Lettuce
-
1 g SuperValu Petit Pain
cut into thin slices -
4 - SuperValu Smoked Bacon Rashers
from the Butcher Counter – diced
Dressing
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1 pinch SuperValu Dried Mixed Herbs
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3 cloves SuperValu Garlic
crushed into a puree -
1 - SuperValu Lemon
juiced -
3 tbsp SuperValu Olive Oil
From the Store Cupboard
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1 - SuperValu Olive Oil
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0 tbsp SuperValu Salt
Method
- Begin by making up the dressing - put the garlic puree into a bowl with the lemon juice and mixed herbs.
- Whisk in the olive oil and store until required.
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Heat a large pan and dry fry the bacon until it is crispy.
- In the meantime place the slices of bread onto a flat baking tray, drizzle with a tablespoon of olive oil, season with salt and pepper and pop into the preheated oven for 10-12 minutes until they have turned crispy and golden brown.
- Allow to cool down.
- Mix together the salad leaves, tomatoes, cucumber, ribbons of carrot and sliced red onion.
- Pour on the dressing, add the large croutons and mix well until combined.
- Divide between 2 large serving bowls and scatter some of the warm crispy bacon on top.
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