Baby cos, goat's cheese & bacon salad
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
If you’ve never tried griddling lettuce before, get ready for a new taste sensation! A minute on a griddle pan can really turbo-charge the flavour of this salad staple, adding a lovely smoky hit
Ingredients
Red onion
1 small, thinly sliced
Balsamic vinegar
1½ tablespoon(s)
Sourdough Bread
1 serving(s), 1 slice, crust removed, cut into 1cm cubes
Bacon medallions, raw
4 rasher(s)
Lettuce
4 portion(s), baby cos lettuces, halved lengthways
Goat's Cheese
160 g, with rind
Olive Oil
1 tablespoon(s), extra virgin
Rocket
70 g
Radish
12 medium, half cut into matchsticks and half thinly sliced
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onion in a roasting tin, drizzle with ½ tbsp of the balsamic vinegar, mist with cooking spray and season with salt and freshly ground black pepper. Roast for 30 minutes, turning once.
2
Put the sourdough cubes in a separate roasting tin. Mist with cooking spray, season and bake for 10-15 minutes until crisp and golden.
3
Fry the bacon in a large frying pan over a high heat for 3 minutes on each side, until crisp. Drain on kitchen paper and cut into 1cm pieces.
4
Set a griddle pan over a high heat and mist well with cooking spray. Halve the lettuces lengthways and griddle for 1 minute on each side until griddle marks appear. You may need to do this in batches.
5
Preheat the grill to medium-high. Quarter the goats’ cheese, put onto a small baking tray and grill for 3 minutes until golden brown on top and bubbling slightly.
6
Combine the olive oil and remaining vinegar, and season.
7
Divide the lettuce, rocket, radishes, onion, croutons and bacon between plates. Drizzle over the balsamic dressing, season well and serve topped with the goats’ cheese.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.