This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are popular in New York, and I think the idea behind them is quite cool. By opening up their homes and serving food at decent prices, people are sort of rebelling against the crowded, overpriced and rushed service of established city restaurants. This is a great twist on your standard warm salad and, although I'm not crazy about ultra-sweet things, it was cleverly done because the candied layer goes so well with the crispy smoked bacon. Add a good green salad and some seasonal fruit and you're on to a winning combo. Depending on the season, you can vary the lettuces and salad leaves, and the fruit too: apples, pears, peaches, figs, grapes and strawberries would all be great, so use your imagination. Thanks for the inspiration, girls!
Nutritional Information - Amount per serving:
- Calories 333kcal
- Carbs 13.4g
- Sugar 6.8g
- Fat 27.5g
- Saturates 5.4g
- Protein 7.4g
This recipe is from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council