Chicory and rocket salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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In a bowl whisk together the mustard, vinegar, sugar and parsley. Gradually add the olive oil, whisking all the time, until an emulsion is formed.
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Add the chopped walnuts to the bowl and mix together. Season, to taste with salt and freshly ground black pepper.
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To serve, place the rocket and chicory onto a plate, sprinkle with sesame seeds and spoon over some of the dressing, then place the crispy bacon on top.
Ingredients
For the dressing
- 2 tbsp Dijon mustard
- ½ tsp white wine vinegar
- 1 tsp caster sugar
- 1 tsp chopped fresh parsley
- 100ml/3½fl oz olive oil
- 100g/3½oz walnuts, toasted and chopped
To serve
- 75g/2¾oz rocket leaves
- 75g/2 ¾oz chicory leaves
- 1 tsp sesame seeds
- 75g/2¾oz bacon, fried until crisp
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