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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Delia Smith tosses a fresh and light salad with handy ingredients and contrasting textures - try varying the recipe with different meats and favourite veggies. Ingredients:
6 ounces slice streaky bacon |
8 ounces garlic sausage, in one piece |
4 ounces open-cup mushrooms |
2 1/2 ounces roquefort cheese |
2 avocados |
1 round lettuce, outer leaves removed |
1 cos lettuce, outer leaves removed |
2 ounces watercress, stalks removed |
2 ounces arugula, stalks removed |
4 scallions, finely chopped |
2/3 cup sour cream |
1 small garlic clove, peeled and crushed |
2 tablespoons mayonnaise |
1 teaspoon coarse grain mustard |
2 tablespoons extra virgin olive oil |
1 tablespoon white wine vinegar |
1 tablespoon lemon juice |
salt & freshly ground black pepper |
Directions:
1. Before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
2. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
3. Now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
4. Next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
5. Next crumble the cheese and peel and slice the avocados.
6. To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
7. Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating.
8. Finally, sprinkle over the scallions and serve immediately. This needs lots of good rustic bread on the table.
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