Baby spinach & bacon bistro salad
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Baby spinach & bacon bistro salad

By Barney Desmazery

Contains pork – recipe is for non-Muslims only
This simple French-style salad makes a wonderful light lunch

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 395
  • fat 34g
  • saturates 6g
  • carbs 13g
  • sugars 3g
  • fibre 4g
  • protein 10g
  • salt 1.51g

Ingredients

  • 140g fine green beans
  • 4 tbsp olive oil
  • 6 rashers smoked streaky bacon, chopped into small pieces
  • 2 thick slices crustless white bread, cut into cubes
  • 200g mushrooms, sliced
  • 1 avocado, halved and sliced
  • 250g baby spinach
  • 1 small garlic clove, crushed
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil

Tip

Or why not try... Soy spinach
Dress wilted spinach with soy sauce, sesame oil, chopped garlic and toasted sesame seeds, then serve with steamed fish.

Method

  1. Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.

  2. Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

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