Bacon & Roast Onion Salad
Nestled on a baking tray, red onion, bacon, and bread become golden delights in the oven. Tossed with tender peas and crisp lettuce in a tangy dressing, this salad is a symphony of flavors and textures. Drizzled with a final touch of olive oil, it's a delicious reward waiting to be savored.
— Constant Cookbook
Ingredients
- 1 red onion , cut into 8 wedges, root left intact
- 2 tbsp olive oil , plus extra for drizzling (optional)
- handful of peas (fresh or frozen)
- 1 tsp sherry vinegar
- 1 tsp Dijon mustard
- 2 slices smoked streaky bacon
- 1 slice of bread , cut into cubes
- 1 Baby Gem lettuce , leaves torn
Instructions
- Heat oven to 220C/200C fan/gas 7. Arrange the onion wedges on one side of a baking tray. Drizzle with ½ tbsp of the olive oil and season. Put in the oven and roast for 15 mins.
- Meanwhile, cook the peas in boiling water for 2 mins, drain and rinse in very cold water. Set aside.
- Make the dressing by mixing together another ½ tbsp of the oil, the vinegar, mustard and seasoning. Turn the onions, and put the bacon slices and bread next to them on the baking tray. Drizzle the remaining oil over the bread. Return the tray to the oven for 12 mins more, until the bacon and bread are golden.
- Put the lettuce and peas in a bowl, add the dressing and toss to combine. Arrange the onion and bread on top. Break up the bacon slightly and scatter over. Drizzle with a little more olive oil, if you like, and eat straight away.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 1
Nutrition
- Calories: 498 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 2.3 milligram of sodium
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