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    Warm Spring Salad with Crispy Bacon

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    Warm Spring Salad with Crispy Bacon

    The combination of warm smoked bacon tossed together with vegetables and served on a bed of salad leaves makes this an ideal light lunch, served with crusty bread.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • The dressing
    • Freshly ground black pepper
    • 4tbsp olive oil
    • 2tsp balsamic vinegar
    • 1 clove garlic, crushed
    • 1tbsp fresh chives, chopped
    • Salt
    • The salad
    • 350g stringless beans, trimmed and halved
    • 500g small new potatoes
    • 1 x 200g pack Waitrose Endive and Radicchio Salad
    • 1 x 200g pack Waitrose Smoked Danish Bacon Lardons
    • 200g cherry tomatoes


    1. Mix together the ingredients for the salad dressing.
    2. Cook the beans for 2-3 minutes in boiling water. In a separate pan, cook the potatoes for 6-8 minutes or until tender. Run the potatoes quickly under a cold tap and peel.
    3. Toss the endive and radicchio with 2tbsp of the dressing and arrange on serving plates.
    4. Pour a little oil into the frying pan, cook the lardons for 4-5 minutes or until crisp and add the tomatoes, potatoes and beans. Pour in the remainder of the dressing and quickly turn the vegetables. Lift immediately from the pan and arrange over the salad leaves.

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