Apple, walnut and bacon salad with melting brie toasts


For the dressing

  • 4 tbsp walnut oil
  • 2 tbsp lemon juice
  • 2 tbsp creme fraiche
For the salad

  • 1 tbsp olive oil
  • 12 rashers streaky smoked bacon
  • 4 small English eating apples such as coxs apple, sliced
  • 4 heads chicory, cut into thin wedges lengthways
  • 1 heart celery, with leaves, sliced
  • 100 g toasted walnut pieces
  • olive oil
  • small bunch tarragon, chopped, to garnish
For the brie toasts

  • 250 g brie, cut into 1cm thick slices
  • 1 small loaf sliced pumpernickel


Matt Tebbutt Makes An Easy Warm Winter Salad, Ideal For Entertaining With Friends

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