Crunchy salad in bacon baskets

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wrap 4 timbale moulds (each approx. 150 ml, 5 cm Ø) tightly with aluminium foil and place them upside down in front of you on the work surface. Place two slices of bacon crosswise in the middle of each mould. Weave two more slices of bacon on each side, all around, with the four hanging ends of the bacon. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 18-20 minutes until crispy. Remove the ramekins from the oven, let them cool down briefly and carefully remove the bacon baskets from the ramekins. Set aside.

2. 2

   Sort the salad, wash and spin dry. Wash parsley, shake dry and pluck leaves from the stalks. Wash, clean and dry grate the tomatoes. Halve two tomatoes, quarter two tomatoes.

3. 3

   In a small bowl season vinegar with a little sugar, salt and pepper. Beat the oil in a thin stream.

4. 4

   Arrange salad in bacon baskets. Garnish with parsley and 1 half and 2 quartered tomatoes and sprinkle with dressing.

Nutrition Facts

KCAL
550 kcal

CARBS
2 g

FATS
57 g

PROTEINS
8 g