Green salad with roasted peppers and bacon vinaigrette

Name: Green salad with roasted peppers and bacon vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 yellow peppers; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Wine vinegar; 100 g black olives with stone; 4 discs Bacon (à approx. 15 g); 1 Shallot; 6 Stem(s) Thyme; 1 pinch Sugar; 80 g Oak leaf salad; 80 g Rocket

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 yellow peppers
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Wine vinegar
100 g black olives with stone
4 discs Bacon (à approx. 15 g)
1 Shallot
6 Stem(s) Thyme
1 pinch Sugar
80 g Oak leaf salad
80 g Rocket

Directions

1
Clean, wash and cut the peppers into thick strips. Peel garlic and cut into slices. Heat oil in a pan. Fry the bell peppers for about 4 minutes while turning them. Add garlic after about 2 minutes. Season with salt, pepper and 1 tablespoon vinegar. Add olives
2
For the vinaigrette, cut the bacon into strips. Fry in a frying pan while turning until crispy. Peel and finely dice the shallot. Wash the thyme, shake dry and remove the leaves from the stems. Add 4 tbsp vinegar and shallot to the bacon pan. Season with thyme and season to taste with salt, pepper and sugar
3
Clean, wash and shake the salad dry and pluck into bite-sized pieces. Arrange salad and peppers and drizzle with vinaigrette