Warm Bacon and Jersey Royal Salad with a Sticky Balsamic Dressing and Hot Mayonnaise

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2 people
Meal course
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1 .
For the salad
2 tbsp
285 grams
Jersey Royal potatoes
1 medium
Orange pepper - deseeded and cut into chunks
1 medium
Red onion - peeled and cut into 8 wedges
5 Rashes
Smoked bacon - roughly chopped
2 handful
2 handful
Mixed leaves
2 .
For the dressing
50 ml
Balsamic vinegar
2 tbsp
Worcestershire Sauce
1/2 whole
Lime - Juice
1 tbsp
3 .
For the mayo
1 tbsp
Light mayonnaise
1 tsp
Horseradish cream
Warm Bacon and Jersey Royal Salad with a Sticky Balsamic Dressing and Hot Mayonnaise
  1. Preheat the oven to 180’C
  2. Wash, halve and boil the potatoes in salty water for 7-10 minutes to soften slightly. Toss the potatoes in the olive oil and roast for 10 minutes
  3. Add the pepper and the onion to the roasting tin and roast for another ten minutes. Finally add the bacon to the roasting dish and roast for 10-15 minutes, until the potatoes are golden brown and the bacon a little crispy.
  4. In the meantime, in a saucepan heat the balsamic vinegar, Worcester sauce, lime juice and honey, bring to the boil and leave to bubble away for 5 minutes, or until the sauce has thickened and is looking sticky – this will need stirring regularly. Once you have the consistency you like, remove from the heat and leave to cool for a few minutes.
  5. In a separate bowl, mix together the mayonnaise and the horseradish sauce
  6. Once the bacon and the veg are cooked, remove from the oven and leave to cool for 2 minutes, otherwise you will end up with soggy lettuce.
  7. oss together the salad leaves, bacon, roasted potatoes and the balsamic dressing. Divide between two plates and then scatter over the horseradish mayonnaise.

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