- Food & Drink
The sun is out, the heat is on and I have cast off my jumpers, mufflers, vests, long johns and balaclava. Following this great unveiling my fancy turns to one thing and one thing alone: salad.
It’s a passing phase that arrives with the first warm rays of spring and fades when I remember that I don’t really like salad. But for a week or two I will joyfully root through piles of leafy green veg and wonder what lardy pig products I can add to them to make tepid vegetable matter a dinner to be enjoyed.
Soon I will be slicing hot sausage over lettuce heaps in order to convince myself that I do enjoy salad, but at this early stage I’m content to just sprinkle over a bit of bacon. And cheese. It’s not salad if there’s no cheese.
Beetroot, bacon and goat’s cheese salad
300g new potatoes, scrubbed and halved if large
2 medium cooked beetroot, not stored in vinegar, chopped
A large handful of watercress, large stalls removed
50g soft goat’s cheese
2 rashers smoked streaky bacon, chopped
1 tbsp extra virgin olive oil
½ tsp sherry vinegar
½ tsp Dijon mustard
A pinch of sugar
Bring a pan of water to the boil and add the potatoes. Boil for 10–15 minutes or until the potatoes are tender when a skewer is inserted.
Drain and tip into a bowl with the beetroot and watercress. Toss to mix and transfer to a serving plate. Dollop the goat’s cheese over the salad.
Heat a frying pan and add the bacon. Fry for 2–3 minutes, stirring occasionally, or until the bacon is crisp. Scatter over the salad.
Place the oil, vinegar, mustard and sugar in a jar and season with black pepper and a tiny pinch of salt. Shake together to emulsify. Adjust the seasoning if necessary (remembering the bacon and cheese will also make the salad salty) and then drizzle over the salad to serve.