Apple & bacon crispy salad

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It has been a long and quite cold winter, as always. As the weather is still fluctuating, I really had hard time to realize that is already May. As I feel (and I am not the only one, I guess) the need of sunny and warm days, bright colours and A LOT of daylight, I decided to celebrate to celebrate Mother’s Day with a simple, but yet delicious apple and bacon salad, seasoned with a citrus vinaigrette. Whether you’re treating your mum (or yourself!) with a homemade brunch or preparing a three-course dinner, this green apple and bacon crispy salad can really do for you! It’s very easy to make, full of delicious flavours combined together, and certainly a real crowd pleaser.


About 200 grams of salad
2 green apples
140 gr. of F.Ménard bacon cut into pieces
2 slices of country bread, cut into pieces
1 lemon
½ orange
½ tsp. of mustard
¼ tsp. of maple syrup
5-6 tbsp. of olive oil
Salt and pepper


First of all start preparing the vinaigrette by mixing the juice of half a lemon, orange juice, mustard, maple syrup, oil, salt and pepper;
Mix well and set aside;
In a frying pan brown the bacon for about 2 minutes, then remove it and put it on the side in a plate with some kitchen paper;
In the same frying pan (do not clean it) roast the pieces of bread for a few minutes, until golden brown and crispy.
Cut the apples into thin slices, keeping the skin and put in a bowl with the juice of the other half of lemon you have left (to prevent the apple from browning);
Mix the salad with the apple pieces, bacon and bread and season with the citrus vinaigrette. Serve immediately.

Salade repas avec bacon

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Environ 200 gr de salade
2 pommes vertes
140 gr. de bacon F.Ménard coupé en morceaux
2 tranches de pain de campagne, coupé en dès
1 citron
½ orange
½ c. à thé de moutarde
¼ c. à thé de sirop d’érable
5-6 c. à table d’huile d’olive
Sel et poivre


Préparer d’abord la vinaigrette en mélangeant le jus de moitié citron, le jus d’orange, moutarde, le sirop d’érable, huile, sel et poivre.
Bien mélanger et mettre de coté.
Dans une poêle faire dorer les morceaux de bacon pendant 2 minutes, les retirer et les mettre sur carte absorbant.
Dans la même poêle (sans nettoyer) faire rôtir les morceaux de pain pendant quelques minutes, jusqu’à ce qu’ils deviennent bien croustillants.
Couper les pommes en tranches minces en gardant la peau et les mettre dans un bol avec quelques gouttes de l’autre moitié de citron qui reste (pour éviter que les pommes ne s’oxydent);
Mélanger la salade avec les morceaux de pommes, assaisonner de vinaigrette et décorer avec le bacon et le pain. Servir.

Insalata croccante di mele verdi e bacon

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Circa 200 grammi di insalata mista
2 mele verdi
140 gr. bacon tagliato a listarelle o pancetta tagliata a cubetti
2 fette di pane tagliati a cubetti
1 limone
½ arancio
½ cucchiaino di senape
¼ cucchiaino di sciroppo d’acero
5-6 cucchiai d’olio d’oliva
Sale e pepe


Per prima cosa preparate la vinaigrette mescolando il succo di mezzo limone, il succo d’arancia, la senape, lo sciroppo d’acero, l’olio, un pizzico di sale e un pochino di pepe;
Mescolate bene e mettete da parte;
In una padella fate rosolare il bacon per 2 minuti, toglietelo e mettetelo in un piatto rivestito con un po’ di scottex;
Nella stessa padella (senza pulirla) tostate il pane per qualche minuto, fino a quando non sarà bello croccante;
Tagliate le mele a fettine sottili senza sbucciarle, mettetele in una ciotola con il succo dell’altra metà di limone per non farle annerire;
Mescolate l’insalata con i pezzi di mela, condite con la vinaigrette e decorate con abbondante bacon e pane croccante. Servite immediatamente.

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Photos by Alison Slattery

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