Warm salad of crispy smoked bacon & Jerusalem artichokes

Bacon Salad

Serves 4

  • 2 handfuls large Jerusalem artichokes or new potatoes

  • sea salt

  • freshly ground black pepper

  • 1 radicchio or treviso, outer leaves discarded

  • 3 little gem lettuces, leaves washed, dried and stalks removed

  • 1 small handful fresh flat-leaf parsley or chervil, leaves picked and finely sliced

  • extra virgin olive oil

  • 8 rashers thickly sliced higher-welfare smoked streaky bacon or pancetta

  • 1 small red onion, peeled and finely sliced

  • 3 tablespoons balsamic vinegar

First of all, scrub your Jerusalem artichokes or potatoes and boil them in salted water until tender. Once cool, cut them in half and set aside. Meanwhile, carefully remove the core of the radicchio or treviso, then halve, break apart and finely slice. Wash and dry in a salad spinner. Put the gem lettuce leaves in a large bowl with the radicchio or treviso and the parsley or chervil.



Cut your bacon into 1cm slices. Pour a small amount of olive oil into a non-stick frying pan and fry the bacon. When it's lightly golden, add the sliced onion and your cooked and drained Jerusalem artichokes or potatoes. Fry on a medium heat until the bacon is golden and crisp, the onion is sticky and soft and the Jerusalem artichokes have sucked up all the flavours and turned crispy. The important thing to remember here is that you need enough colour, but not so much that you're on the edge of burning everything.



Now is the time to get everyone round the table, holding their knives and forks ready to tuck in! Divide half the contents of your pan between four plates, then add 5 tablespoons of olive oil and the balsamic vinegar to the pan, with a little pinch of salt and pepper. Mix everything together so the flavours improve and then pour immediately over the salad leaves waiting in the bowl. Toss lightly and quickly (using your fairy fingers!) so each leaf is coated in the tasty balsamic dressing. Put a nice handful of the salad leaf mixture on top of the hot bits and pieces that are already on each plate. Eat at once as it is, or quickly shave over a little Parmesan – nice both ways.



PS This is my favourite warm salad – but have a go at finding your own versions. Instead of bacon, try opening out some good-quality sausages and frying the meat until crisp. Or some nice crispy roasted meat like chicken, duck, quail or even game birds, torn up, with some sautéed mushrooms and roasted tomatoes, would go really well in a salad like this.





Nutritional Information

Warm salad of crispy smoked bacon & Jerusalem artichokes

With a wicked balsamic dressing

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0 foodies cooked this
There's something about a warm salad, any time of year, and the Jerusalem artichokes add real depth
Serves 4
40m
Super easy
Print this recipe
Method

This is a brilliant salad that always makes me smile when I eat it. The smokiness of the bacon goes so well with the potatoey-mushroomy-garlicky flavour of the Jerusalem artichokes (which you can find in good supermarkets and markets). If you can't get hold of any then use some good new potatoes instead. Remember, the trick to a warm salad is to get everything ready to go. Ask your family or guests to make their way to the table while you finish it off, and don't let them talk until they've cleared their plates, so they get the salad while it's good (I'm only joking about the talking!).

First of all, scrub your Jerusalem artichokes or potatoes and boil them in salted water until tender. Once cool, cut them in half and set aside. Meanwhile, carefully remove the core of the radicchio or treviso, then halve, break apart and finely slice. Wash and dry in a salad spinner. Put the gem lettuce leaves in a large bowl with the radicchio or treviso and the parsley or chervil.

Cut your bacon into 1cm slices. Pour a small amount of olive oil into a non-stick frying pan and fry the bacon. When it's lightly golden, add the sliced onion and your cooked and drained Jerusalem artichokes or potatoes. Fry on a medium heat until the bacon is golden and crisp, the onion is sticky and soft and the Jerusalem artichokes have sucked up all the flavours and turned crispy. The important thing to remember here is that you need enough colour, but not so much that you're on the edge of burning everything.

Now is the time to get everyone round the table, holding their knives and forks ready to tuck in! Divide half the contents of your pan between four plates, then add 5 tablespoons of olive oil and the balsamic vinegar to the pan, with a little pinch of salt and pepper. Mix everything together so the flavours improve and then pour immediately over the salad leaves waiting in the bowl. Toss lightly and quickly (using your fairy fingers!) so each leaf is coated in the tasty balsamic dressing. Put a nice handful of the salad leaf mixture on top of the hot bits and pieces that are already on each plate. Eat at once as it is, or quickly shave over a little Parmesan – nice both ways.

PS This is my favourite warm salad – but have a go at finding your own versions. Instead of bacon, try opening out some good-quality sausages and frying the meat until crisp. Or some nice crispy roasted meat like chicken, duck, quail or even game birds, torn up, with some sautéed mushrooms and roasted tomatoes, would go really well in a salad like this.


Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 247
    12%
  • Carbs 15.9g
    6%
  • Sugar 10.0g 11%
  • Fat 14.8g 21%
  • Saturates 2.8g 14%
  • Protein 11.1g 25%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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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
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 handfuls large Jerusalem artichokes or new potatoes

  • sea salt

  • freshly ground black pepper

  • 1 radicchio or treviso, outer leaves discarded

  • 3 little gem lettuces, leaves washed, dried and stalks removed

  • 1 small handful fresh flat-leaf parsley or chervil, leaves picked and finely sliced

  • extra virgin olive oil

  • 8 rashers thickly sliced higher-welfare smoked streaky bacon or pancetta

  • 1 small red onion, peeled and finely sliced

  • 3 tablespoons balsamic vinegar