Giant Salad & Bruschetta

I'm not strict with my diet at all, my biggest weakness is my ability to justify eating more food. Like ordering a cheese board as well as a dessert because I can never decide on what I want, or having a second ice cream after a long-ish walk back from uni, so I'm surprised at myself for choosing to make a salad for dinner. Don't worry though, this salad isn't just rabbit food, but its a salad so it must be healthy...

Serves 4

Ingredients:

750g Mixed Salad Leaves

150g Cherry Tomatoes (Sliced in half)

2 Small Cucumbers (Peeled if Necessary and Sliced)

1 Large Carrot (Grated)

Half a Baguette (Diced - For Croutons)

1 Pack Lardons

Handful Sun-dried Tomatoes 

1 Ball Mozzarella 

Olive Oil, White Wine Vinegar, Salt & Pepper

Fry the lardons until they start getting crispy on the edges, once done empty them onto some kitchen roll to soak up the excess fat and leave to cool. In the same pan, gently fry the baguette pieces in a little oil until they start to crisp up, once done, leave them to cool on the kitchen roll as well.

To make the dressing mix 7 tbsp of olive oil with 5 tbsp white wine vinegar in a bowl, add a pinch of salt and pepper. You can add a spoon of Dijon or Wholegrain  mustard to the dressing to add a little more of a kick, but I didn't have any.  

Wash the salad leaves and place them in a large serving dish with the cucumber, tomatoes (fresh and dried ones), cooked lardons and croutons and mix together with the dressing. Top the bowl with the grated carrot and rip up the mozzarella and sprinkle over the top. You could also throw in some toasted pine nuts to the salad if you wanted, although I couldn't find any in the supermarket. This makes a lot of salad, but if you're having this as a evening meal, you do need a fair amount to fill you up. If you wanted to make this as an accompaniment I would use half of the ingredients and perhaps leave out the croutons.  

I also made Bruschetta for lunch today, with the left over bread from the croutons. Slice the bread and toast under the grill. Top with finely sliced tomatoes and a little chopped onion. Season with a little glug of olive oil and balsamic vinegar, salt and pepper and a little fresh basil. Yum.






In other news, I see dogs walking around all the time here and I feel like I may end up involved in a dog napping soon. I spoke to Tigs (my puppy) on skype the other day but she was just confused, she is an Irish Setter and unfortunately confusion only comes too naturally to her. I definitely miss her the most (sorry Mum), she comes in handy in the kitchen as well - she is my own personal hoover, my flatmates certainly are not as keen to eat off the floor.