30 mins
Bacon and Roast Onion Salad
Recipe by Graham
Bacon and Roast Onion Salad - A rustic springtime salad for two that is super healthy too. This lovely fresh salad contrasts peas and caramelised onion with salty, streaky bacon and mustard dressing. A pure delight on a hot summer day.
Liver and Bacon with Onion Gravy 
Sausage and White Bean Casserole Ingredients for Bacon and Roast Onion Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Bacon and Roast Onion Salad
- Cut each onion into 8 wedges, root left intact. Arrange the onion wedges on one side of a baking tray. Drizzle with 1 tablespoon of the olive oil and season. Bake in a preheated hot oven (Mk 7 - 425°F - 220°C) for 15 minutes
- Meanwhile, cook the peas in boiling water for 2 minutes, drain and rinse in very cold water. Set aside. Remove the crusts from the bread and cut into cubes. Make the dressing by mixing together another tablespoon of the oil, the vinegar, mustard and seasoning.
- Turn the onions, and place the bacon slices and bread next to them on the baking tray. Drizzle the remaining oil over the bread. Return the tray to the oven for a further 12 minutes, until the bacon and bread are golden.
- Put the lettuce and peas in a bowl, add the dressing and toss to combine. Place some salad on each plate and arrange the onion and bread on top. Break up the bacon slightly and scatter it over the top. Drizzle with a little more olive oil, if you like, and eat straight away.
GRAHAM'S HOT TIP:
Best eaten with a warm baguette
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