Bacon and Mozzarella Salad
We can safely agree that here, at Briochette, no-one believes that salads have to be boring. Long gone are the days of a few wilted leaves on a plate that nobody would touch, now there are a multitude of dressings, a bounty of ingredients that just sing together, croutons and spice and everything nice.
This particular salad came together on a whim, as many tend to, as a way to use up what was available in the fridge and pantry. I did not expect it to end up being SO delicious even though in hindsight, I should have. I mean, bacon - need I say more?!
Thecreamy mozzarella, salty parmesan flakes and crunchy nuts bring delicious savoury elements, while dried fruit offer an unexpected sweet and sour kick to tie it all together.
The dressing is very simple, lemony and peppery, bright and fresh (as I think most salad dressing should be,really).
As always, this can be endlessly tweaked to your heart’s content. WhatI always like to have is some sort of fruit, some sort of cheese, some sort of crunchy element. Everything can be adapted according to the contents of your crisper and your pantry. Make it yours!
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Ingredients (serves 2)
100g (1/4 lb) fresh baby spinach
50g (1/2 cup) diced bacon
1 ball mozzarella
1/4 cup parmesan flakes
handful of cashew nuts, toasted
handful of dried sour cherries (cranberries would also work very well here)
For the dressing:
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp mustard (I like Dijon)
1 tsp runny honey
pinch of salt and pepper
In a small pan on a low heat fry the bacon until crisp. Transfer to a paper towel to absorb excess fat.
At the bottom of a large serving bowl, prepare your dressing. Whisk all the ingredients vigorously until everything emulsifies nicely.
Add the spinach to the bowl and dress it. This is important i n order to make sure the leaves are well coated with the dressing.
Sprinkle the parmesan flakes and nuts.
Add the bacon cubes.
Tear the mozzarella into chunks and dot the salad with it.
Gently toss the salad again in oder to mix the ingredients well. Be mindful though to not overmix or squish everything.
Enjoy!