Autumn Bacon Salad
with Broccoli and Shaved Parmesan
This lovely medley of crispy bacon, broccoli, roasted almonds and sharp Parmesan cheese proves that comfort food needn’t be stodgy (or beige!). It’s simple, it’s fresh, why it’s your dinner! So get to munching.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 head
broccoli
1 packet
bacon
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1
apple
1 block
Parmesan cheese
(Contains: Milk;)
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Sesame, Hazelnut, Peanuts, Soy, Brazil nut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
½ tub
Dijon mustard
1 bag
mixed salad leaves
Not included in your delivery
2 tbs
olive oil
2 tsp
balsamic vinegar
1 tsp
honey
Utensils
Cooking Steps
Put a large saucepan of lightly salted water on to boil. Break or cut the broccoli into small florets. Chop the bacon into 1 cm dice. Tear the bake-at-home ciabatta panini into 1-2 cm chunks. Finely dice the apple (unpeeled). Shave the Parmesan cheese into flakes using a vegetable peeler.
Heat 1/2 the olive oil in a large frying pan over a medium-high heat. Add the chopped bacon and fry for 5 minutes, or until golden and crispy. Remove using a slotted spoon and drain on paper towel.
Meanwhile, add the broccoli to the saucepan of boiling water and cook for 2-3 minutes, or until slightly softened. Drain.
When the bacon has been removed from the pan, add the ciabatta chunks to the remaining oil. Season with salt and pepper and cook, stirring occasionally, for 5-7 minutes, or until golden and crisp on all sides. Remove from the pan and set aside. Add the roasted almonds to the pan and toast for 2-3 minutes, or until warmed through.
In a large bowl combine the Dijon mustard, balsamic vinegar and honey with the remaining olive oil. Season to taste with salt and pepper and mix well. Add the mixed salad leaves, shaved Parmesan cheese, broccoli, diced apple, roasted almonds and ciabatta croutons to the bowl. Toss to coat in the dressing.
Divide the autumn salad between bowls and top with the bacon. Enjoy!
