Baby leaf salad with bacon and tarragon croutons

Baby leaf salad with bacon and tarragon croutons
  • Serves icon Serves 4 as a starter or side dish
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.
  3. Chop the bacon as finely as possible, then stir into the croutons with the tarragon leaves.
  4. 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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