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Grilled grapes and iceberg salad with bacon dressing


grapes

Ingredients 14
Servings 4-6
Time 10 min

Ingredients

  • 250
    g
    chopped bacon
  • 125
    ml
    oil
  • 10
    ml
    Dijon mustard
  • 45
    ml
    apple cider vinegar
  • 1
    garlic clove, crushed
  • salt and pepper
  • SALAD
  • 2
    bunches black grapes
  • 1
    bunch green grapes
  • 1
    iceberg lettuce
  • 1
    baby fennel bulb, braaied over the coals then thinly sliced, or a handful of gooseberries
  • ½
    red onion, sliced in rings
  • 1
    ball bocconcini cheese (mozzarella), shredded
  • peanuts for sprinkling ( optional)
 

Method

10 min
 

1. Dressing Fry the bacon in a little of the oil until crispy. Cool then chop in  a food processor. Add the rest of the oil, the mustard, vinegar and garlic and process until well blended. Season with salt and pepper.

2.  Salad Braai the grape bunches until the skins of the fruit are just starting to burst. 

3.  Cut the lettuce into wedges and lightly char the cut sides if you like. Arrange on a platter, put the grapes on top and sprinkle the fennel slices or gooseberries, onion and cheese over.

4.  Pour the dressing over and sprinkle peanuts on top (if using).

 

 

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