1 tbsp oil
6 oz (175 g) streaky bacon, derinded and chopped
1 orange, pared rind and juice
2 smoked boneless kippers, skinned and flaked
1 lettuce
1 head chicory
1 tsp wholegrain mustard
6 oz (175 g) streaky bacon, derinded and chopped
1 orange, pared rind and juice
2 smoked boneless kippers, skinned and flaked
1 lettuce
1 head chicory
1 tsp wholegrain mustard
method
1. Fry the bacon in a non stick frying pan for 5 minutes until golden.
2. Add the orange juice and kippers and simmer gently for 3 minutes.
3. Place the lettuce and chicory in a salad bowl.
4. Cut orange rind into matchsticks and stir into the kipper mixture.
5. Add the mustard and freshly ground black pepper and heat.
6. Pour over salad and toss.
7. Serve with hot crusty bread.
2. Add the orange juice and kippers and simmer gently for 3 minutes.
3. Place the lettuce and chicory in a salad bowl.
4. Cut orange rind into matchsticks and stir into the kipper mixture.
5. Add the mustard and freshly ground black pepper and heat.
6. Pour over salad and toss.
7. Serve with hot crusty bread.
serving amount
serves 4
rate this recipe
2.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
