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    Emmental and Crispy Bacon Salad

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    Emmental and Crispy Bacon Salad

    Crisp Little Gem leaves tossed with crunchy focaccia croutons, smoked bacon and cheese make a quick and easy main meal salad with bags of texture and flavour.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 1 Waitrose Ready to Bake Rosemary Focaccia
    • 240g pack Waitrose Smoked British Streaky Bacon
    • 2 x twin pack Waitrose Little Gem Lettuce
    • 2 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 200g Waitrose Swiss Emmental cheese
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Cut the focaccia into rough 2cm cubes. Arrange on a baking tray in a single layer and cook for 8-10 minutes, or until crisp and golden. Allow to cool.
    2. Using a pair of scissors, cut the bacon widthways into 2cm strips. Heat a large non-stick frying pan and cook the bacon over a high heat for 4-5 minutes, until crispy and golden brown. Remove from the pan using a slotted spoon and drain on kitchen paper.
    3. Seperate the lettuce leaves and rinse under cold running water in a large colander. Whisk together the olive oil, balsamic vinegar and seasoning, and use to dress the lettuce leaves. Divide the dressed leaves between 4 salad bowls or large plates.
    4. Using a swivel-style vegetable peeler, shave the Emmental cheese into wafer-thin slices. Scatter the cheese, crispy bacon and focaccia croutons over the dressed lettuce leaves and serve immediately.

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