Print Options:

Autumn Bacon Salad

Yields1 Serving

 olive oil
 1 broccoli head
 100 g bacon
 1 ciabatta
 1 apple
 50 g Parmesan cheese
 ¼ cup roasted almonds
 2 tsp Dijon mustard
 2 tsp balsamic vinegar
 1 tsp honey
 60 g mixed salad leaves

Put a saucepan of water on to boil. Cut the broccoli into small florets. Dice the bacon in to 1 cm pieces. Cut the ciabatta in to 1-2 cm chunks. Finely dice the apple. Shave the Parmesan in to flakes.


Heat a drizzle of oil in a pan and fry the bacon for 5 minutes until crispy. Remove and drain on paper towel.


Meanwhile, add the broccoli to the saucepan of water and cook for 2-3 minutes until softened. Drain.


Add the ciabatta to the fry pan with a drizzle of oil. Season with salt and pepper and cook for 5-7 minutes. Add the roasted almonds in the last 2-3 minutes to warm through.


Make a dressing by combining Dijon mustard, balsamic vinegar and honey with 2 tsp olive oil. Season with salt and pepper.


In a salad bowl, combine salad leaves, Parmesan cheese, broccoli, diced apple, roasted almonds and ciabatta croutons. Pour over dressing and toss to coat.