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Apple & bacon salad

Contains pork – recipe is for non-Muslims only
A perfect November salad, with seasonal cruncy apples, hazelnuts and celeriac

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 322
  • Carbohydrates 12
  • Saturated Fat 3
  • Sugar 10
  • Protein 11
  • Fat 26
  • Fibre 6
  • Salt 1.36

Nutrition per serving

  • Calories 322
  • Carbohydrates 12
  • Saturated Fat 3
  • Sugar 10
  • Protein 11
  • Fat 26
  • Fibre 6
  • Salt 1.36

Ingredients

  • 250g French beans, trimmed
  • 2 eating apples, such as Cox's
  • ¼ celeriac
  • juice of ½ lemon
  • 50g blanched hazelnuts
  • 1 tbsp sunflower oil
  • 8 slices smoked streaky bacon, chopped into small pieces
  • 4 handfuls salad leaves, such as frisée or rocket
  • 4 tbsp hazelnut oil
  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard

Method

  1. Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.

  2. Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.

  3. Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.

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