This salad is simple but still delicious. I learnt it many years ago from one of my mother’s friends – I just tinkered a little. The smokiness of the bacon rashers enchant the cheese and they just melt away together. Then this gushing velvet runs into the crunchy rocket and the juicy salad. As we are enjoying our dish a mixture of new flavors suddenly hits us on the back of the tongue: the ruby raspberries armed with roasted walnuts and bitter dressing.
400 g smoked dry cured streaky bacon rashers
100 g raspberries
fresh wild rocket
fresh lamb lettuce
1 tablespoon olive oil
120 g walnuts
For the dressing
3 tablespoons olive oil
1/2 tablespoon raspberry compote
1/2 teaspoon whole grain mustard
1 teaspoon vinegar
Cut the Camembert cheese into 4 squarish shapes, stick 2 sage leaves onto each square then wrap each tight with 2-3 slices of bacon. Put back into the fridge while you prepare the dressing and make the salad bed.
In a frying pan roast the walnuts till you can sense they have released their fragrance then place in a pestle and crush into smaller pieces.
Whisk the olive oil, raspberry compote, mustard and vinegar into a creamy mixture.
Lay salad onto the plates, colour with some raspberry, walnut and sliced avocado then drizzle with the dressing.
Heat up 1 spoon olive oil and roast each side of the wrapped Camembert. As the bacon becomes brown and crispy the cheese melts nicely. Serve once they hot on the top of the salad beds.
Cooking time: 25 minutes
Calories and nutrition per serving:
Calories: 1050 Carbohydrate: 17.5 g Protein: 34 g Fat: 96 g