Ingredients: 2 handfuls large jerusalem artichokes new potatoes, sea salt, freshly ground black pepper, 1 ridicchio mixed leaf lettuce, 3 baby gem lettuce, small handful flat leaf parsley, extra virgin olive oil, small red onion, 3 tablespoons balsamic vinegar.
Wash and dry the baby gem and mixed leaf lettuce and place in a large bowl. Add the chopped parsley and put to one side.
Boil the new potatoes in salted water until soft and leave to cool. Once cool, chop into halves or quarters. Heat some oil in a frying pan and cook the bacon, add the onion and potatoes and continue cooking until golden and crisp.
Plate up half the potato, onion and bacon mix and then add 3 tablespoons of balsamic and 5 tablespoons of extra virgin olive oil to the pan. Cook for a few minutes until sticky and coated.
Mix the potato mix with the salad leaves and serve!
Once again I was unable to find some of the ingredients for this recipe. Unless you live next to portobello market or have the time to source ingredients (other than Sainsbury’s or Morrisons) then you have to make substitutions the best you can…
The potatoes, onion and bacon were delicious but didn’t blend well with the salad leaves and the dressing had little impact on the flavour of the dish
In the end I abandoned the salad leaves and cut myself some nice crusty bread and made a potato, bacon and onion sandwich – yum!
To be fair, I’ll admit that the dressing wasn’t made exactly to recipe… I ran out of balsamic vinegar and had to reduce the quantities. Perhaps the substitutions and dressing were the downfall of this dish, who knows… I won’t be making this recipe again so I guess I’ll never know.