Crisp bacon and Parmesan salad

Recipe from: 9 November 2012

Ingredients 5
Servings 1
Minutes 00:10


Serving Change
  • 10
    rashers rindless back bacon
  • 250
    mixed salad leaves
  • 1
    large sweet onion
  • vinaigrette dressing
  • 1
    Parmesan shavings


Fry bacon until crisp and golden, then chop coarsely into bite-sized pieces and drain, if necessary, on absorbent paper. Set aside.

Arrange salad leaves on a large platter or individual plates.

Slice onion very thinly and arrange on top of salad leaves. Sprinkle crisp bacon over.

To serve, drizzle your favourite vinaigrette dressing over and scatter Parmesan shavings on top.

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