Bacon and Roast Onion Salad
Bacon and Roast Onion Salad
Serves: Serves 2
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 mins
ingredients
2 large -
red onions
4 tablespoons - olive oil
2-3 handfuls - frozen peas
2 teaspoons - sherry vinegar (or red wine vinegar)
2 teaspoons - Dijon mustard
6 rashers (slices) - steaky bacon (smoked if you like)
2 slices - bread
1 - baby gem lettuce
4 tablespoons - olive oil
2-3 handfuls - frozen peas
2 teaspoons - sherry vinegar (or red wine vinegar)
2 teaspoons - Dijon mustard
6 rashers (slices) - steaky bacon (smoked if you like)
2 slices - bread
1 - baby gem lettuce
directions
- Cut each onion into 8 wedges, root left intact. Arrange the onion wedges on one side of a baking tray. Drizzle with 1 tablespoon of the olive oil and season. Bake in a preheated hot oven (Mk 7 - 425°F - 220°C) for 15 minutes
- Meanwhile, cook the peas in boiling water for 2 minutes, drain and rinse in very cold water. Set aside. Remove the crusts from the bread and cut into cubes. Make the dressing by mixing together another tablespoon of the oil, the vinegar, mustard and seasoning.
- Turn the onions, and place the bacon slices and bread next to them on the baking tray. Drizzle the remaining oil over the bread. Return the tray to the oven for a further 12 minutes, until the bacon and bread are golden.
- Put the lettuce and peas in a bowl, add the dressing and toss to combine. Place some salad on each plate and arrange the onion and bread on top. Break up the bacon slightly and scatter it over the top. Drizzle with a little more olive oil, if you like, and eat straight away.