Fennel, Lettuce, Bacon, and Green Pea Salad

Salads | Kazakhstani cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Fennel, lettuce, bacon, and green pea salad

Ingredients

Eel - 7.1 oz
Fennel - 1 piece
Snap Peas - 6.3 oz
Semi-Smoked Sausage - 8 pieces
White bread - 1.8 oz
Grated Pecorino Pepato Cheese - 2.1 oz
Dijon Mustard - 1 tablespoon
Red Wine Vinegar - 1 tablespoon
Vegetable Oil - 1 tablespoon
Olive Oil - 3 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the crust off the bacon slices and cut them into short strips. Fry the bacon in a non-stick skillet with a small amount of vegetable oil until the pieces become crispy.

Step 2

Transfer the cooked bacon to a paper towel to absorb any excess fat.

Step 3

Cut the bread into small cubes and toast them in the same skillet used for the bacon. If needed, add a little oil. Once the bread cubes are golden brown, transfer them to a paper towel and sprinkle with a little salt.

Step 4

Rinse the lettuce, tear the leaves by hand, and place them in a bowl. Thinly slice the fennel, mix it with the salad and green peas.

Step 5

Prepare the dressing: in a small bowl, combine Dijon mustard, wine vinegar, and olive oil. Season with a pinch of salt and freshly ground black pepper.

Step 6

In a bowl with lettuce and fennel, add crispy slices of bacon, drizzle with dressing, and gently mix everything together. Sprinkle the salad with grated Pecorino cheese, garnish with toasted bread cubes, and serve.