Winter salad with bacon-coated prunes
This salad is a delight for the senses! With sweet prunes paired with salty bacon and juicy fresh fruit, this easy starter is sure to wow guests. Recipe and image from The Magical Christmas Cookbook (£20, Murdoch Books), murdochbooks.co.uk
Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Serves: 4
Ingredients
- 150g Lamb’s lettuce (or other salad leaves)
- 1 Chicory
- 1 Small radicchio
- 1 Pomegranate
- 1 Orange
- 8 Prunes
- 8 Slices of bacon
- 4 tbsp Honey
- 2 tbsp Mustard
- 2 tbsp Pomegranate juice
- ½ Lime (juice)
- 8 tbsp Olive oil
- Pinch ground cinnamon
- Chilli powder (to taste)
- Salt and freshly ground black pepper
Method
Step 1
Wash and spin dry the lamb’s lettuce. Trim and finely slice the chicory and radicchio.
Step 2
Cut the crown off the pomegranate and score the skin five times lengthways. Carefully break the fruit apart along the scored lines, separate the seeds from the pith and set aside. Peel and segment the orange and remove any pith.
Step 3
In a bowl, thoroughly combine the honey, mustard, pomegranate juice, lime juice, olive oil, ground cinnamon, chilli powder, and salt and pepper for the dressing. Arrange all the salad ingredients on a platter and drizzle the dressing on top.
Step 4
Wrap each prune in a slice of bacon. Heat a pan and fry until crisp on all sides, about 5 minutes. Serve with the salad.
