BLT Side Salad
with Croutons, Ranch Dressing and Baby Plum Tomatoes | Perfect for sharing
The classic combination of bacon, lettuce and tomatoes in a tasty salad, elevated with ranch dressing and crispy croutons.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
Baby Gem Lettuce
Baby Plum Tomatoes
(Contains Milk, Egg, Mustard)
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) Once cooked, transfer to a medium bowl and allow to cool, 5-10 mins.
c) Meanwhile, trim the baby gem lettuce, halve lengthways, then thinly slice.
d) Halve the baby plum tomatoes. Finely chop the chives (use scissors if easier).
a) Once the bacon has cooled, add the ranch dressing, croutons, chopped baby plum tomatoes, sliced baby gem lettuce and half the chives to the bowl of bacon, then toss to fully coat in the dressing.
b) Transfer the dressed salad into your serving dish and sprinkle over the remaining chives to finish.