New Zealand Woman’s Weekly - - FOOD EXTRA -


6 slices streaky ba­con

2-3 thick slices sour­dough

bread, cut into 2cm cubes

1 but­ter let­tuce

2-3 large ripe toma­toes

1 tbsp chives, snipped

2 tsp freshly ground

black pep­per


2 tbsp may­on­naise

1 tbsp white wine vine­gar

1 tsp whole­grain mus­tard

1 Cut the ba­con strips into three or four pieces and place in a fry­ing pan over medium heat. Cook for about 15 min­utes or un­til crisp. Re­move us­ing a slot­ted spoon and place on pa­per towels to drain.

2 In­crease the heat to medi­umhigh, then add the bread cubes to the hot ba­con grease. Cook for 3-5 min­utes, turn­ing to brown all sides, un­til golden. Re­move us­ing the slot­ted spoon and place on pa­per towels to drain.

3 Cut the core off the let­tuce and sep­a­rate the leaves. Wash and dry the let­tuce leaves, then roughly tear the leaves and ar­range on a plat­ter. Slice the toma­toes and scat­ter them over the let­tuce. Ar­range the crou­tons and ba­con on top, then sprin­kle with the chives, pep­per and salt, to taste.

4 In a small bowl, com­bine the may­on­naise, vine­gar and mus­tard. Sea­son with salt and whisk to com­bine. Driz­zle the vinai­grette over the salad be­fore serv­ing.

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