Asparagus, Bacon and Leaf Salad Recipe. This excellent salad turns a plain roast chicken or simple grilled fish into an interesting meal, especially when served with buttered new potatoes. It also makes an appetizing first course or light lunch. A wide range of different salad leaves is readily available – frisee has feathery, curly, slightly bitter tasting leaves and is a member of the chicory family. Frisee leaves range in colour from yellow-white to yellow-green.
Asparagus, Bacon and Leaf Salad Ingredients:
- 500g med. asparagus spears
- 130g thin-cut smoked back lean bacon
- 250g frisee lettuce leaves or mixed leaf salad
- 100ml French dressing
- Trim off any tough stalk ends from the asparagus and cut the spears into three, setting the tender tips aside.
- Heat a half inch depth of water in a frying pan until simmering.
- Reserve the asparagus tips and cook the remainder of the spears in the water for about 3 minutes, until almost tender.
- Add the tips and cook for 1 minute more.
- Drain and refresh under cold, running water.
- Dry-fry the bacon until golden and crisp and then set it aside to cool slightly.
- Use kitchen scissors to snip it into bite-size pieces.
- Place the frisee or mixed leaf salad in a bowl and add the bacon.
- Add the asparagus and a little black pepper to the salad.
- Pour the dressing over and toss the salad lightly, then serve before the leaves begin to wilt.