Baby leaf salad with bacon and tarragon croutons
- August 2019
- Serves 4 as a starter or side dish
- Hands-on time 20 min
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.
- 18.2g (3.7g saturated)
- 6.4g (0.9g sugars)
- 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
- 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.
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