This is a great starter or main course for those impromptu summer parties. Feel free to add in some hot Cajun chicken also.
2 people20 minutes5 minutes
16 - Cherry Tomatoes
1 - Red Onion
1 - SuperValu Carrot
peeled into long ribbons
1 - SuperValu Cucumber
peeled & cubed
1 - SuperValu Iceberg Lettuce
1gSuperValu Petit Pain
cut into thin slices
4 - SuperValu Smoked Bacon Rashers
from the Butcher Counter – diced
1pinchSuperValu Dried Mixed Herbs
crushed into a puree
1 - SuperValu Lemon
3tbspSuperValu Olive Oil
From the Store Cupboard
1 - SuperValu Olive Oil
Begin by making up the dressing - put the garlic puree into a bowl with the lemon juice and mixed herbs.
Whisk in the olive oil and store until required.
Preheat the oven to 190°C/375°F/Gas Mark 5.
Heat a large pan and dry fry the bacon until it is crispy.
In the meantime place the slices of bread onto a flat baking tray, drizzle with a tablespoon of olive oil, season with salt and pepper and pop into the preheated oven for 10-12 minutes until they have turned crispy and golden brown.
Allow to cool down.
Mix together the salad leaves, tomatoes, cucumber, ribbons of carrot and sliced red onion.
Pour on the dressing, add the large croutons and mix well until combined.
Divide between 2 large serving bowls and scatter some of the warm crispy bacon on top.