Annette’s Crispy Bacon Salad

Click Here to Buy Dry Cured Streaky Rashers

Annette Flanagan, Head Chef from Jacobs on the Mall
Annette Flanagan, Head Chef from Jacobs on the Mall
16 slices of Dry Cured Spiced Streaky Rashers
2 bulbs of Fennel
1 small Red Onion
4 Scallions (spring onions)
250g salad leaves (including flat leaf parsley)
For the Dressing:
135 ml of sherry vinegar
1 Tsp whole grain mustard
1 Tsp maple syrup or honey
Salt and black pepper

Salad Dressing: Whisk all the ingredients together just before serving.

Put the bacon slices on a tray under the grill to cook.

Meanwhile thinly slice the red onion and spring onions. Trim the fennel and with a sharp knife cut into thin circles. Split the avocados in half lengthways, peel and remove the stone and cut into strips. Place all the ingredients into a large bowl.

When the bacon is crispy, drain on kitchen paper. Cut half of the slices into thin strips and mix with all the other ingredients in the bowl.

Finally add the salad leaves and parsley, dress with enough salad dressing to coat the leaves.

Serve immediately in large bowls and top with the remaining crispy bacon.

Jacobs on the Mall is a 130 seat contemporary style Restaurant in the heart of Cork City’s financial district, with its own private dining room and piano bar, serving modern European food, with an emphasis on locally sourced free range and organic produce.