Hello, Sous Baker here!
This week we are sharing one of our favourite side dishes - Green salad with walnut and bacon dressing. This recipe has come from one of mum's oldest recipe books - the Tasty Kitchen.
She collected around 25 Tasty Kitchen magazines that ranged from "Quick 'n' Easy Californian" to Classic Italian quite a few years ago. All of these have been put into 2 huge binders and we refer to them from time to time when we want a special meal - usually on a Saturday night. I've included a picture of one of the binders to show just how old it is 😉!
Instead of the spinach and rocket, we usually use a mixed lettuce bag as we don't like either spinach or rocket! We're fuss pots we know...Kale also works well! We also make this as a main lunch when we want a little treat!
Serves 6
Ingredients:
225g Spinach leaves
75g Rocket lettuce leaves
2 Rashers rindless smoked streaky bacon - bacon lardons will also work.
4 tbsp Red wine vinegar
50g Walnuts
3 tbsp Olive oil
Salt and Pepper
Method:
1. Put the spinach and rocket lettuce into a large salad bowl.
2. Cut the bacon into small pieces, then dry fry it in a large pan until it is brown. Add the vinegar and cook, uncovered, until the vinegar is reduced to no more than 1 tbsp.
3. Stir in the walnuts and olive oil, then pour the dressing over the salad leaves. Sprinkle with salt and pepper. Toss together and serve warm.
Last Saturday we served this with homemade Ravioli and it was just the lift the meal needed. Here's a sneaky peak at our ravioli which we will be sharing the recipe for very very soon!
We would love to see what you decide to pair this side dish with so tag @rousties on instagram for us to see!
Until next time,
Sous Baker x
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