Baby gem salad with crispy bacon and sherry vinaigrette
Servings: 4
Ingredients
VINAIGRETTE:
4 tsp sherry vinegar
2 tsp balsamic vinegar
4 tbsp Extra Virgin Olive Oil
NOMU Sea Salt
20g parsley, chopped
SALAD:
12 strips streaky bacon
2 slices of sourdough/ciabatta, crusts removed
Extra Virgin Olive Oil
NOMU One For All Grinder
4 baby gem lettuce, halved
1 red onion, peeled and thinly sliced
12 white anchovy fillets
Directions
To make the vinaigrette, combine the sherry vinegar, balsamic vinegar, Olive Oil, Sea Salt and parsley and stir well to combine. Set aside.
Place the bacon strips under a hot grill until golden and crispy.
Tear the bread into very small pieces. Heat some Olive Oil in a small frying pan and add the breadcrumbs. Grind NOMU One-For-All over the breadcrumbs and fry until golden and crispy. Remove from the pan and drain on paper towel.
Arrange the gem lettuce, red onion, anchovy fillets and bacon strips on 4 plates. Drizzle with vinaigrette and sprinkle with the breadcrumbs.
Ingredients
VINAIGRETTE:
4 tsp sherry vinegar
2 tsp balsamic vinegar
4 tbsp Extra Virgin Olive Oil
NOMU Sea Salt
20g parsley, chopped
SALAD:
12 strips streaky bacon
2 slices of sourdough/ciabatta, crusts removed
Extra Virgin Olive Oil
NOMU One For All Grinder
4 baby gem lettuce, halved
1 red onion, peeled and thinly sliced
12 white anchovy fillets
Directions
To make the vinaigrette, combine the sherry vinegar, balsamic vinegar, Olive Oil, Sea Salt and parsley and stir well to combine. Set aside.
Place the bacon strips under a hot grill until golden and crispy.
Tear the bread into very small pieces. Heat some Olive Oil in a small frying pan and add the breadcrumbs. Grind NOMU One-For-All over the breadcrumbs and fry until golden and crispy. Remove from the pan and drain on paper towel.
Arrange the gem lettuce, red onion, anchovy fillets and bacon strips on 4 plates. Drizzle with vinaigrette and sprinkle with the breadcrumbs.
Ingredients
VINAIGRETTE:
4 tsp sherry vinegar
2 tsp balsamic vinegar
4 tbsp Extra Virgin Olive Oil
NOMU Sea Salt
20g parsley, chopped
SALAD:
12 strips streaky bacon
2 slices of sourdough/ciabatta, crusts removed
Extra Virgin Olive Oil
NOMU One For All Grinder
4 baby gem lettuce, halved
1 red onion, peeled and thinly sliced
12 white anchovy fillets
Directions
To make the vinaigrette, combine the sherry vinegar, balsamic vinegar, Olive Oil, Sea Salt and parsley and stir well to combine. Set aside.
Place the bacon strips under a hot grill until golden and crispy.
Tear the bread into very small pieces. Heat some Olive Oil in a small frying pan and add the breadcrumbs. Grind NOMU One-For-All over the breadcrumbs and fry until golden and crispy. Remove from the pan and drain on paper towel.
Arrange the gem lettuce, red onion, anchovy fillets and bacon strips on 4 plates. Drizzle with vinaigrette and sprinkle with the breadcrumbs.
Ingredients
VINAIGRETTE:
4 tsp sherry vinegar
2 tsp balsamic vinegar
4 tbsp Extra Virgin Olive Oil
NOMU Sea Salt
20g parsley, chopped
SALAD:
12 strips streaky bacon
2 slices of sourdough/ciabatta, crusts removed
Extra Virgin Olive Oil
NOMU One For All Grinder
4 baby gem lettuce, halved
1 red onion, peeled and thinly sliced
12 white anchovy fillets
Directions
To make the vinaigrette, combine the sherry vinegar, balsamic vinegar, Olive Oil, Sea Salt and parsley and stir well to combine. Set aside.
Place the bacon strips under a hot grill until golden and crispy.
Tear the bread into very small pieces. Heat some Olive Oil in a small frying pan and add the breadcrumbs. Grind NOMU One-For-All over the breadcrumbs and fry until golden and crispy. Remove from the pan and drain on paper towel.
Arrange the gem lettuce, red onion, anchovy fillets and bacon strips on 4 plates. Drizzle with vinaigrette and sprinkle with the breadcrumbs.
