Baby leaf salad with streaky bacon

  • Preparation Time13 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
250g good streaky bacon
1 extra large egg yolk, at room temperature
10g Dijon mustard
2 large garlic cloves, chopped
120ml freshly squeezed lemon juice (3 lemons)
2 tsp salt
1/2 tsp freshly ground black pepper
350ml good olive oil
50g freshly grated Parmesan, plus 115g chunk very good Parmesan
Mesclun greens for 4, washed and spun dry
1) Preheat the oven to 200C/Gas 6. Lay the bacon on a baking sheet, and bake for 20 to 25 mins, or until crisp. Dry on paper towels and chop into large pieces.

2) For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt and pepper into the bowl of a food processor fitted with steel blade. Process until smooth.

3) With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add the 50g grated Parmesan and pulse 3 times.

4) Toss the green leaves with enough dressing to moisten well. Divide the greens among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the salad. Sprinkle the diced bacon over the salad and serve.

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