Chopped salad
This zingy chopped salad is bursting with crunchy lettuce, red onion, radicchio and a tangy vinegar dressing – serve it alongside pizza for a sharing-style feast
Goat’s cheese salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- serves 2
Skip to ingredients
- ½ head frisée lettucewashed and root trimmed off
- 1 head chicorysplit into leaves
- 1 handful pecanstoasted
- about 100g goat’s cheese logeach cut into quarters
- 2 slices sourdough breadtoasted and cut into 8 big croutons
- 4 rashers baconchopped
- olive oil
- 2 tbsp red wine vinegar or raspberry vinegar
Nutrition: per serving
- kcal478
- fat36.7g
- saturates12.4g
- carbs16.6g
- sugars0g
- fibre0g
- protein21.4g
- salt0g
Method
step 1
Cut the frisée into manageable lengths and shred the chicory leaves, arranging on a flat plate or platter. Sprinkle on the pecans. Divide the goat’s cheese between the croutons on a small baking tray and grill briefly under a high heat.
step 2
Meanwhile, fry the bacon in 1 tbsp oil until deeply golden. Add the vinegar to the pan – it will sizzle so carefully swirl/stir to combine and lightly season.
step 3
Spoon the bacon and dressing over the leaves and add the croutons and goat’s cheese. Serve.
