Apple-fennel-bacon salad in cups

Name: Apple-fennel-bacon salad in cups
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 collar spring onions (approx. 150 g); 350 g Carrots; 350 g Apples; 1 Fennel tuber (350-400 g); 3 TABLESPOONS Sunflower oil; 100 g Bacon; 6 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Walnut oil; 1 small cob chicory and/or; 1 Mini romaine lettuce

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 collar spring onions (approx. 150 g)
350 g Carrots
350 g Apples
1 Fennel tuber (350-400 g)
3 TABLESPOONS Sunflower oil
100 g Bacon
6 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Walnut oil
1 small cob chicory and/or
1 Mini romaine lettuce

Directions

1
Clean spring onions, carrots, apples and fennel, or peel, wash and drain carrots. Cut spring onions into fine rings, carrots, apples and fennel into small cubes. Put everything in a bowl. Heat 1 tbsp. sunflower oil in a pan and fry the bacon in it until crisp. Drain on kitchen paper and let it cool down. Deglaze frying pan with vinegar and 2 tbsp. water. Season with salt and pepper, stir in walnut oil and 2 tbsp sunflower oil. Pour hot marinade over the vegetable mixture. Leave to soak for approx. 1 hour. Clean chicory and/or romaine lettuce, remove leaves, wash and drain. Crumble the cooled bacon, setting aside 8-10 larger pieces for garnishing. Mix the bacon crumbs with the salad. Season salad with salt and pepper just before serving. Arrange in cups with the salad leaves and garnish with bacon
2
With 10 people:
3
Waiting time approx. 1 hour