I’ve been making this salad in one guise or another since the 90s. Anything goes – this is such a simple arrangement, and a glorious combination of contrasts: between savoury and sweet; crisp and creamily dense.
This is still a country where in most cafes and restaurants you’re served a slice of tomato and undressed iceberg lettuce and it’s called a salad. But it’s really the Dressing that enables you to make a salad out of anything, and I have some fabulously amazing salad dressings in my repertoire.
CRUNCHY SALAD with CRISPY BACON
There’s something about a warm salad. Delightfully cool, crunchy, crispy, smothered in a creamy yoghurt dressing, topped with warm crispy bacon
1-2
servings30
minutesIngredients – Crunchy Salad
50 g White Cabbage
50 g Baby Plum Tomatoes
50 g Cucumber
100 g Iceberg Salad
3 Rashers of Bacon
- Yoghurt Salad Dressing – Keep in the Fridge
200 g Skyr Joghurt (or similar)
25 ml White Wine Vinegar
1-2 Crushed Garlic Cloves (optional)
1/4 tsp Pink Himalayan Salt
Method – Salad
- Using preferably a Mandoline (slices much finer than with a knife):
- Shred the cabbage
- Slice the cucumber with the mandolin into fine slices
- Make the Dressing
- Put all ingredients into a jam jar and shake. Adjust to taste – add more vinegar or yoghurt depending on whether you prefer it sour or less sour – (Makes more than one serving – keep refrigerated)
- Add the dressing to the salad and mix with salad spoons
- Put the mixed salad into salad bowls and add the warm crispy bacon on top.
Delicious!
Notes
- MACROS – Crunchy Salad without the dressing: 6.6 Carbs – 8.7 Fat – 10.3 Protein – 153 Calories
- MACROS Dressing in total: 8.7 Carbs – 0.4g Fat – 20.2g Protein – 119 Calories
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