Recipe - Warm Spring Salad With Crispy Bacon

THE DRESSING
60 ml Olive oil; (4tbsp)
10 ml Balsamic vinegar; (2tsp)
1 Clove garlic; crushed
15 ml Fresh chives; chopped
(1tbsp)
Salt and freshly ground
black pepper

THE SALAD
350 g Stringless beans; trimmed
and halved
; (12oz)
500 g Small new potatoes; (1lb
2oz)
1 200 g pack Waitrose Endive
and Radicchio
; Salad
1 200 g pack Waitrose Smoked
Danish Bacon
; Lardons
200 g Cherry tomatoes; (7oz)

Mix together the ingredients for the salad dressing.

Cook the beans for 23 minutes in boiling water.

In a separate pan, cook the potatoes for 68 minutes or until tender. Run
the potatoes quickly under a cold tap and peel.

Toss the endive and radicchio with 30ml (2tbsp) of the dressing and arrange
on serving plates.

Pour a little oil into the frying pan, cook the lardons for 45 minutes or
until crisp and add the tomatoes, potatoes and beans. Pour in the remainder
of the dressing and quickly turn the vegetables. Lift immediately from the
pan and arrange over the salad leaves.

Converted by MC_Buster.

NOTES : The combination of warm smoked bacon tossed together with
vegetables and served on a bed of salad leaves makes this an ideal light
lunch, served with crusty bread.

Converted by MM_Buster v2.0l.