Crunchy Maple Bacon Salad
This is the favourite salad at my house. It is sweet, salty, crunchy and generally delicious. If you want, you can buy things like croutons and dressing from a store, but I’d recommend making them yourself.
What you’ll need:
For the salad:
- 3x baby gem lettuce heads (any lettuce will do)
- 1x medium red onion
- 1x sweetcorn cob
- 100g streaky bacon
- 1x slice sourdough bread for croutons
For the dressing:
125ml olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
Salt and Pepper
Get your sweetcorn in a steamer on the stove. Then, put your bacon onto a foil-lined baking tray and get it into the oven, on the highest grilling temperature.
Chop your lettuce heads into 2cm wide pieces and put them in a salad bowl as your “base”. Using a mandolin, or a chef’s knife slice your onion into thin discs and add to the lettuce.
Your corn should be steamed by now, so get it off the stove and slice the now-cooked kernels off the cob in strips. Break these strips into smaller chunks and add them to the salad.
Now, to make your homemade croutons, you need a slice of good sourdough bread, cut into 1.5cm squares. Put a good glug of extra virgin olive oil into a pan on medium heat. Add the cubed bread and a pinch of salt. Keep the coupons moving until they’re golden and crispy. Take them off the heat and once they’ve cooled a bit, add them to the salad.
Once your bacon is crispy, remove it from the oven and put them on a plat with some paper towel to drain some of the fat off. In stacks of two, cut the bacon into pieces of about 2cm and add to the salad.
For the dressing, whisk together the olive oil, vinegar, maple syrup and a liberal amount of freshly ground salt and pepper. It should have quite a viscous texture from the maple syrup. Give it a taste and decide if you want to add more salt or maple syrup.
Drizzle the salad dressing over the salad, give it a toss and enjoy.