Preparation time: 20 minutes
Total cooking time: 20 minutes
Serves 2-4
3 slices white bread, crusts removed
150g BM Fresh Baby Spinach leaves
2-3 tablespoons pine nuts
3 rashers bacon, chopped
8 button mushrooms, finely sliced
¼ cup basil leaves, shredded
1-2 cloves garlic, crushed
2-3 tablespoons olive oil, balsamic vinegar or freshly squeezed lemon juice, to taste
|
|
1. Preheat the oven to moderately hot 190C (375F). Cut the bread into small cubes, spread on a baking tray and bake for 10 minutes, or until the bread cubes are golden.
2. Gently rinse the BM Fresh baby spinach leaves under cold water. Bundle them in a clean tea towel and shake gently to remove the water. Tear into pieces and place in a large serving bowl. Put the pine nuts in a non-stick frying pan and stir gently over low heat until golden brown. Remove and cool slightly. Add the bacon to the pan and cook for 5-6 minutes, or until crispy. Remove and drain on paper towels.
3. Add the pine nuts, bacon, bread cubes, mushrooms and basil to the BM Fresh baby spinach leaves. Whisk the garlic and oil together and pour over the salad, mixing gently. Drizzle with the vinegar or lemon juice. Sprinkle with salt and freshly ground pepper, and serve immediately.
|
|
Preparation time: 20 minutes
Total cooking time: Nil
Serves 8
Ingredients:
500g watercress
150g BM Fresh Wild Rocket
1 BM Fresh Butter Lettuce
2 small avocados
60g snow pea sprouts
2 spring onions, sliced
2 Lebanese cucumbers, sliced
Mustard Dressing
125ml extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon or wholegrain mustard
1 clove garlic
1 teaspoon sugar
|
|
1. Trim the tough ends from the watercress and BM Fresh wild rocket. Wash well and place on a tea towel to drain.
2. Remove the central core from the BM Fresh butter lettuce, wash and drain on a tea towel or use a salad spinner to dry the leaves thoroughly.
3. Cut the avocados into large pieces, reserving some long slices for garnishing. Put the watercress, BM Fresh wild rocket, snow pea sprouts, BM Fresh butter lettuce, avocado, spring onion and cucumber in a large bowl and toss very gently.
4. To make the dressing, put the oil, vinegar, lemon juice, mustard, garlic and sugar in a small jug and whisk with a small wire whisk or a fork until the ingredients are well blended. Season to taste with salt and freshly ground black pepper. Arrange the salad in a large serving bowl or on a large platter. Drizzle the dressing over the salad and serve garnished with the reserved avocado slices.
Note: This salad needs to be served immediately or the avocado will brown.
|