Crispy bacon & pecan salad with parmesan crisps

Crispy bacon & pecan salad with parmesan crisps

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Pecans are one of those ingredients we haven’t really seemed to take on board, but they’re just as good in salads as they are in desserts. To vary this slightly, and make the pecans really nice and crisp, you could cook them in a sugar syrup for five minutes, then drain and deep-fry them before adding them to the salad.

Ingredients

Quantity Ingredient
100g parmesan cheese, finely grated
100g pecans
140g mixed leaves, such as frisée, watercress and baby spinach
50ml olive oil
25ml balsamic vinegar
100g crispy bacon slices
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C and line a flat baking sheet with baking parchment.
  2. Place 4 tablespoons of grated Parmesan in separate piles on the tray, well spaced out, and flatten them slightly. Cook in the oven for 2–3 minutes, until golden, then remove and leave to cool on the tray.
  3. Meanwhile, toast the pecans in a dry frying pan. Toss the salad leaves with the olive oil and balsamic vinegar, pecans and crispy bacon slices and season with salt and pepper.
  4. Divide the leaves among the serving plates, top each one with a Parmesan crisp, and serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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