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Winter greens with a hot bacon and mustard dressing

Winter greens with a hot bacon and mustard dressing

Name: Winter greens with a hot bacon and mustard dressing
Yield: Serves 4 as a side
Cuisine: British recipes
Ingredients: 8 British free-range smoked streaky bacon rashers; 1 tbsp olive oil; 50g finely chopped shallots; 2 tsp English mustard; 2 tsp clear honey; 3 tbsp cider vinegar; 200g finely shredded raw greens (whatever is seasonal, such as kale, cavolo nero, shredded sprouts…)

Easy
January 2016

Easy
January 2016

Serves 4 as a side
Hands-on time 20 min

A quick winter side recipe that’s full of flavour from bacon, shallots, honey and mustard

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 194kcals
Fat: 15.2g (4.6g saturated)
Protein: 9.4g
Carbohydrates: 4.6g (3.7g sugars)
Fibre: 1.9g
Salt: 1.6g

Nutrition: per serving

Calories: 194kcals
Fat: 15.2g (4.6g saturated)
Protein: 9.4g
Carbohydrates: 4.6g (3.7g sugars)
Fibre: 1.9g
Salt: 1.6g

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Ingredients

8 British free-range smoked streaky bacon rashers
1 tbsp olive oil
50g finely chopped shallots
2 tsp English mustard
2 tsp clear honey
3 tbsp cider vinegar
200g finely shredded raw greens (whatever is seasonal, such as kale, cavolo nero, shredded sprouts…)

8 British free-range smoked streaky bacon rashers
1 tbsp olive oil
50g finely chopped shallots
2 tsp English mustard
2 tsp clear honey
3 tbsp cider vinegar
200g finely shredded raw greens (whatever is seasonal, such as kale, cavolo nero, shredded sprouts…)

Method

Finely chop the bacon rashers, then fry in the olive oil in a heavy-based frying pan until crisp and golden. Scoop out with a slotted spoon onto kitchen paper and remove all but 3 tbsp of the oil/fat.
Add the shallots and cook gently until soft and lightly golden. Add the mustard, honey, cider vinegar and some salt and freshly ground black pepper, then whisk until bubbling.
While still hot, toss the dressing into the raw greens along with the crispy bacon. Good with roast poultry, or with hash browns and fried eggs.

Method

Finely chop the bacon rashers, then fry in the olive oil in a heavy-based frying pan until crisp and golden. Scoop out with a slotted spoon onto kitchen paper and remove all but 3 tbsp of the oil/fat.
Add the shallots and cook gently until soft and lightly golden. Add the mustard, honey, cider vinegar and some salt and freshly ground black pepper, then whisk until bubbling.
While still hot, toss the dressing into the raw greens along with the crispy bacon. Good with roast poultry, or with hash browns and fried eggs.

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