Crispy duck & baked apples
This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time
Apple & bacon salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g French beantrimmed
- 2 eating applessuch as Cox's
- ¼ celeriac
- juice of ½ lemon
- 50g blanched hazelnut
- 1 tbsp sunflower oil
- 8 slices smoked streaky baconchopped into small pieces
- 4 handfuls salad leaves, such as friséeor rocket
For the dressing
- 4 tbsp hazelnutoil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
Nutrition: per serving
- kcal322
- fat26g
- saturates3g
- carbs12g
- sugars10g
- fibre6g
- protein11g
- salt1.36glow
Method
step 1
Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
step 2
Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
step 3
Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.
