Thursday, July 3, 2008

Bacon and Nuts Salad

This whole month for me is filled up with seminars/courses, examinations and zooming in and out of the house. Actually Im' pretty sick about the whole thing. I just can't wait to go back to cooking and baking. At the moment, I'm too tired to cook anything with any level of complexity.

Tonight we had Bacon and Nuts salad, and Salmon with Lemon Butter Sauce. Bacon and Nuts Salad is so tasty, we can wallop the whole dish. I used mesclun salad, which is supposed to taste more superior than mature salad. And it is true, they are really easy to swallow and chew. Leaves that can be included includes lallorossa or sometime scalled red or green corals, baby romaine, red butter, butter lettuce and many others.

Serve 3-4

200-250gm of mesclun salad
6 pieces of streaky bacon
3 tbsp of nuts like pine nuts, walnuts, macadamia nuts, roasted
10-12 no cherry tomatos, halfed
Shaved Parmesan cheese


80 ml of olive oil
40 ml of balsamic vineger
1 tbsp of sugar
salt and pepper to taste
2 no of shallots, chopped

1) Clean salad and put on strainer to dry a little. Put it in a mixing bowl. Set aside.

2) Pan fry bacon without oil till crispy or for us, semi crispy. Set aside.

3) Prepare the vinegrattes. With the bacon oil and 2 tbsp of olive oil from the vinegrattes recipe, saute the chopped onion till fragrant. Mix with rest of olive oil, balsamic and sugar, and mix with a hand whisk. Add salt and pepper to taste. Toss salad with vinegrattes. Divide into 4 plates or place in a nice big salad bowl.

4) Sprinkle with pinenuts, cherry tomatos, bacon and shaved parmesan cheese and cracked black pepper. Serve.

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