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Photo of Baby cos, goat's cheese & bacon salad by WW

Baby cos, goat's cheese & bacon salad

9
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
If you’ve never tried griddling lettuce before, get ready for a new taste sensation! A minute on a griddle pan can really turbo-charge the flavour of this salad staple, adding a lovely smoky hit

Ingredients

Red onion

1 small, thinly sliced

Balsamic vinegar

1½ tablespoon(s)

Sourdough Bread

1 serving(s), 1 slice, crust removed, cut into 1cm cubes

Bacon medallions, raw

4 rasher(s)

Lettuce

4 portion(s), baby cos lettuces, halved lengthways

Goat's Cheese

160 g, with rind

Olive Oil

1 tablespoon(s), extra virgin

Rocket

70 g

Radish

12 medium, half cut into matchsticks and half thinly sliced

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onion in a roasting tin, drizzle with ½ tbsp of the balsamic vinegar, mist with cooking spray and season with salt and freshly ground black pepper. Roast for 30 minutes, turning once.
  2. Put the sourdough cubes in a separate roasting tin. Mist with cooking spray, season and bake for 10-15 minutes until crisp and golden.
  3. Fry the bacon in a large frying pan over a high heat for 3 minutes on each side, until crisp. Drain on kitchen paper and cut into 1cm pieces.
  4. Set a griddle pan over a high heat and mist well with cooking spray. Halve the lettuces lengthways and griddle for 1 minute on each side until griddle marks appear. You may need to do this in batches.
  5. Preheat the grill to medium-high. Quarter the goats’ cheese, put onto a small baking tray and grill for 3 minutes until golden brown on top and bubbling slightly.
  6. Combine the olive oil and remaining vinegar, and season.
  7. Divide the lettuce, rocket, radishes, onion, croutons and bacon between plates. Drizzle over the balsamic dressing, season well and serve topped with the goats’ cheese.

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