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Salad of bacon and cheese with creamy mustard vinaigrette
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the salad1 tsp olive oil220g/7¾oz smoked bacon lardons4 Little Gem lettuces220g/7¾oz Emmental cheese, cut into small cubes or slicesFor the vinaigrette1 tsp Dijon mustardsplash of white wine vinegarsalt and freshly ground pepperpinch sugardash double cream55ml/2fl oz olive oil½ banana shallot, or small shallot, finely choppeda few fresh chives, finely choppedFor the croutons½ small baguetteolive oil, to drizzle1 garlic clove, peeled
Method
1. Heat the olive oil in a non-stick frying pan and fry the bacon lardons for a few minutes, or until golden. Remove from the heat
and set aside.2. Pull off the outer leaves of the lettuces and cut each one in half lengthways, then again crossways. Arrange on four serving
plates.3. For the vinaigrette, combine the mustard, vinegar, salt, freshly ground black pepper and sugar in a bowl and whisk together. Gradually whisk in the cream and just enough olive oil to emulsify the dressing. Stir in the chopped shallot and chives, and
adjust the seasoning to taste.4. To make the croutons, cut the baguette at an angle into thin slices and drizzle the slices with a little olive oil. Heat a large non-stick frying pan and, when hot, toast the bread slices on each side until golden-brown and crisp. Remove the croutons from the
heat and let them cool before rubbing each piece with the garlic to flavour them. Place the croutons around the salad leaves. 5. To serve, scatter the bacon and Emmental cheese on top and drizzle with the vinaigrette.
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