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Baby leaf salad with bacon and tarragon croutons

Name: Baby leaf salad with bacon and tarragon croutons
Cook time: 20 min
Total time: 20 min
Yield: Serves 4 as a starter or side dish
Ingredients: 6 streaky bacon rashers; Splash rapeseed oil; 1 large slice sourdough, finely torn; 3 fresh tarragon sprigs, leaves picked; 125g mixed baby salad leaves; Edible flowers, available from larger supermarkets; For the dressing; ½ tsp dijon mustard; 3 tbsp rapeseed oil; 1 tbsp moscatel or sherry vinegar; Juice ½ lemon

Published: 20 Sep 19
Updated: 18 Mar 24

Crisp salad leaves are topped with crispy bacon and tarragon croutons in this pretty baby leaf salad. The edible flowers aren’t a mandatory addition – but they do add wow-factor! Check out the rest of our summer salads and sides for more bold, colourful and seasonal ideas.

Easy
August 2019

Test kitchen approved

Serves 4 as a starter or side dish
Hands-on time 20 min

Nutrition: per serving

Calories: 222kcals
Fat: 18.2g (3.7g saturated)
Protein: 7.6g
Carbohydrates: 6.4g (0.9g sugars)
Fibre: 0.8g
Salt: 1.4g

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Ingredients

6 streaky bacon rashers
Splash rapeseed oil
1 large slice sourdough, finely torn
3 fresh tarragon sprigs, leaves picked
125g mixed baby salad leaves
Edible flowers, available from larger supermarkets

For the dressing

½ tsp dijon mustard
3 tbsp rapeseed oil
1 tbsp moscatel or sherry vinegar
Juice ½ lemon

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Method

Put all the dressing ingredients in a clean jar with a pinch each of salt and finely ground black pepper. Seal tightly, then shake to emulsify the dressing. Set aside.
Heat a non-stick frying pan, add the bacon and fry until very crisp. Use tongs to transfer the bacon to a plate, leaving the bacon fat behind in the pan. Add a splash of oil and the torn bread. Toss to coat in the fat, then fry until crisp and golden. Transfer to a bowl.
Chop the bacon as finely as possible, then stir into the croutons with the tarragon leaves.

Toss the salad leaves with most of the bacon croutons. Serve in a bowl or on a platter, drizzled with the dressing, then scatter over the rest of the croutons. Finish by sprinkling with a selection of edible flowers.