Double Bacon, Pear and Blue Cheese Salad
with toasted ciabatta
A light yet satiating salad featuring the formidable combination of blue cheese and pear that's perfect for springtime, or any time!
Tags:
Quick
Allergens:
Hazelnuts
•Wheat
•Milk
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Irish Bacon Lardons
2 unit(s)
Pears
20 grams
Hazelnuts
(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
55 grams
Blue Cheese
(Contains: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
120 grams
Salad Leaves
1 unit(s)
Garlic
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Olives
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3243 kJ
Energy (kcal)775 kcal
Fat53.3 g
of which saturates16.1 g
Carbohydrate45.7 g
of which sugars17.9 g
Dietary Fiber5.5 g
Protein30.2 g
Cholesterol0 mg
Salt4.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut your ciabatta into 1 cm thick slices.
- On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Bake in the oven until crispy and golden brown, 8-10 mins.
- Meanwhile, peel the garlic. Once the ciabatta is crispy, rub the garlic clove over the cut side of each slice.
2
- Meanwhile, roughly chop the olives. Bash or roughly chop the hazelnuts.
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside.
- Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
- Trim the salad leaves, then tear or chop into bite-sized pieces.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Once the bacon is browned, add the pear to the pan and fry until the pear has softened, 2-3 mins.
- Transfer the pear, bacon and the liquid from the pan to a small bowl. Allow to cool for a few mins.
4
- Toss the salad leaves with olives, balsamic glaze, mayo, salt, pepper and a drizzle of oil. Divide between bowls.
- Spoon the pear, bacon and juices on top.
- Finish with a sprinkling of hazelnuts and a crumbling of blue cheese.
- Serve the ciabatta slices alongside.
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