This most certainly is not a salad you could ever call bland and boring, it is in actually fact the opposite; bold and exciting! Even those that see salad’s as the Anti-Christ would enjoy this, although it may not be a recipe for the strict dieter. I have also included a before and after picture for this recipe, as I thought it looked like quite a pretty and innocent looking salad before it was well and truly massacred by the two sticky and explosive dressings. I know which one I prefer, but the salad would still be delicious if you did want to opt out of the dressings.
– 285g Jersey royal potatoes – washed, skin left on and cut into halves or quarters depending on the size
– 2 tbsp olive oil
– 1 orange pepper – cut into chunks
– 1 red onion – cut into chunks
– 5 rashes smoked bacon – chopped into chunks
– Large handful rocket
– Selection of mixed leaves
For the dressing
– 50ml balsamic vinegar
– 2 tbsp Worcesters sauce
– Juice ½ lime
– 1 tbsp honey
For the hot mayonnaise
– 1 tbsp light mayonnaise
– 1 tsp horseradish sauce
Preheat the oven to 180’C
Boil the potatoes in salty water for 7-10 minutes to soften slightly
Toss the potatoes in the olive oil and roast for 10 minutes
Add the pepper and the onion to the roasting tin and roast for another ten minutes
Finally add the bacon to the roasting dish and roast for 10-15 minutes, until the potatoes are golden brown and the bacon a little crispy
In the meantime, in a saucepan heat the balsamic vinegar, Worcester sauce, lime juice and honey, bring to the boil and leave to bubble away for 5 minutes, or until the sauce has thickened and is looking sticky – this will need stirring regularly. Once you have the consistency you like, remove from the heat and leave to cool for a few minutes.
In a separate bowl, mix together the mayonnaise and the horseradish sauce
Once the bacon and the veg are cooked, remove from the oven and leave to cool for 2 minutes, otherwise you will end up with soggy lettuce.
Toss together the salad leaves, bacon, roasted potatoes and the balsamic dressing.
Divide between two plates and then scatter over the horseradish mayonnaise.