Salad with bacon Two kinds of salad plants form the basis of this dish - corn and radicchio. Korn - small crispy rosettes of sweetish taste, radicchio - a kind of salad chicory, on the contrary, it has a spicy taste and bitterness. Radicchio has a beautiful beetroot color, so in a mixture with the green of the root it is a colorful color composition. Salad is complemented for the fullness of bacon, nuts and crackers, and for juiciness and freshness - an apple. In general, a very original taste is obtained.
Ingredients:- Salad Corn 80 g
- Radicchio salad 40 g
- Bacon 150 g
- Apple 2 pcs.
- Bread white 2 piece
- Walnut 50 g
- Olive oil 4 tbsp. l.
- Vinegar balsamic dark 1 tsp.
- Pepper black ground 1 pinch
- Step 1 To prepare the salad, we need a salad mix of root and radicchio leaves, bacon, apples, slices of the loaf, walnuts, olive oil, balsamic vinegar and freshly ground pepper.
- Step 2 Bacon tapes are roasted so that fat is completely melted, and bacon is brittle and crispy. We spread the bacon on paper towels and toast the next portion.
- Step 3 Cool the bacon and cut into small pieces.
- Step 4 Slices of a loaf cut the crusts, cut into cubes, sprinkle with olive oil and blanch.
- Step 5 The salad mix from the root and radicchio is immersed in cold water with vinegar for 10 minutes, then drained onto a sieve and drained. Put a handful of salad mixture in a plate.
- Step 6 Clean apples, remove seeds, rub on Korean grater or cut with straw, sprinkle with lemon juice to keep it dark.
- Step 7 Gently stir the apple with the root and radicchio.
- Step 8 Add olive oil and balsamic vinegar with a fork, adding freshly ground pepper.
- Step 9 With the sauce we shed apples with lettuce leaves. On top, add all the crunchy ingredients: breadcrumbs, bacon and large chopped walnuts. We lift the layers with a fork, without mixing, and without delay we are fed to the table.