New Potato, Goat's Cheese and Bacon Salad
| Published: 31st March 2008 20:04 |
This is a modernised version of the boiled new potatoes and bacon that my Nanna used to cook when I was little. Later in the season you can add blanched broad beans to the salad. These salads always serve as a reminder that summer is on its way.
Servings: 2
Preparation Time: 15-20 minutes
Cooking Time: 20 minutes
Ingredients
6 New potatoes
1 sprig Mint
pinch Sea salt
4 tbsp Balsamic vinegar
150g Soft Goat's cheese
100g Mixed Spinach, watercress and rocket
2 tbsp Extra virgin olive oil
4 rashers Smoked streaky bacon
1 Beetroot, cooked, peeled and cut into 1cm cubes
Method
1. Wash the potatoes well, brushing off any dirt with a vegetable brush.
2. Bring a saucepan of water to the boil, add a sprig of mint and a big pinch of salt. When the water is boiling, tip in the potatoes and cover with the lid. Boil until the potatoes are tender to the tip of a knife.
3. Drain and leave the potatoes to sit in the dry saucepan with the lid on and the heat off.
4. Fry the bacon in a little vegetable oil until well done, remove and allow to drain on kitchen paper.
5. Arrange the salad leaves and cubed beetroot on two plates, place the halved cooked potatoes on the leaves and crumble over the bacon and goats cheese. Whisk together the olive oil and balsamic vinegar in a small bowl. Divide the dressing between the two plates.
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