Apple and Bacon Salad

4.50 (6)
⏱ 30 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Side dish

This British salad is an ideal autumn dish, combining the seasonal crunch of fresh apples and celeriac with smoky bacon pieces. Toasted hazelnuts add a nutty depth, while a simple dressing of hazelnut oil, cider vinegar and Dijon mustard brings everything together. It's a vibrant and satisfying plate that works beautifully as a light lunch, starter or side dish, ready in about half an hour.

Apple and Bacon Salad

Ingredients

  • 250g French bean trimmed
  • 2 eating apples such as Cox's
  • 1/4 celeriac
  • juice of 1/2 lemon
  • 50g blanched hazelnut
  • 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. Combine the dressing ingredients in a small bowl, season and whisk them together before setting aside. Boil a large pan of salted water and cook the trimmed beans for 5-6 mins until they retain a slight crunch. Drain them, rinse under cold water and set aside. Peel the apples and celeriac, slice them into thin matchsticks and mix with the lemon juice to prevent discolouration.
  2. Toast the blanched hazelnuts in a dry pan for a few mins until they turn golden. Transfer them to a board and chop them roughly.
  3. Return the pan to the heat, add the sunflower oil and fry the chopped bacon pieces until crisp. To assemble, place the cooked beans, celeriac, apple and salad leaves in a large bowl. Add most of the prepared dressing and toss everything to coat. Divide the salad between four plates, top with the crispy bacon, scatter over the chopped hazelnuts and finish with a drizzle of the remaining dressing.

Nutrition (per serving)

Calories322 kcal
Fat26 g
Saturates3 g
Carbs12 g
Sugars10 g
Fibre6 g
Protein11 g
Sodium544 mg
Salt1 g

Recipe details

Skill levelEasy
CategorySide dish
Cuisinebritish
DietHealthy