Yields8 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Crispy Bacon Super Salad

Ingredients

 1.50 kg Baby chat potatoes
 3 Celery sticks, finely sliced
 1 Radish bunch, quartered
 1 Chives bunch, roughly chopped
 2 Cos lettuce, shredded
 2 Parsley leaves, finely chopped
Bacon Ranch Dressing
 ½ cup Sour cream
 2 tbsp Buttermilk
 ¼ cup Mayonnaise
 2 tbsp Lemon juice
 2 tbsp Fresh chives, finely chopped
 1 tsp Flaked salt
 Pinch of White Pepper

Method

1

Cook D'Orsogna Streaky Bacon in a large fry pan over medium-high heat for 3-5 minutes on each side or until bacon is crispy. Place streaky bacon slices on a plate covered with paper towel to blot dry. Take 6 slices and finely chop and keep the other rashers in tact.

2

Fill a large pot with cold water and place potatoes in. Bring to a boil over high heat and boil potatoes for 20 minutes or until the potatoes are slightly soft, but still holding their shape. Cool completely and place into a large bowl.

3

To make the bacon ranch dressing, in a small bowl whisk together sour cream, buttermilk, mayonnaise, lemon juice, and fresh chives, along with flaked salt and white pepper.

4

Toss 3/4 of the dressing through the potatoes, along with celery slices, radishes, and chives. Then, stir to combine.

5

To assemble, scatter half of the shredded cos lettuce and half of the parsley on the base of the bowl to create an even layer. Then, carefully add in the creamy bacon potatoes and level it out as you spoon them in. Next, create the top layer by arranging the crispy streaky bacon slices around the circumference of the bowl to create a crown, and fill in the centre with remaining lettuce and parsley until the whole trifle bowl is full.

6

Drizzle the top of the salad with reserved bacon ranch dressing and extra crispy bacon pieces.

Ingredients

 1.50 kg Baby chat potatoes
 3 Celery sticks, finely sliced
 1 Radish bunch, quartered
 1 Chives bunch, roughly chopped
 2 Cos lettuce, shredded
 2 Parsley leaves, finely chopped
Bacon Ranch Dressing
 ½ cup Sour cream
 2 tbsp Buttermilk
 ¼ cup Mayonnaise
 2 tbsp Lemon juice
 2 tbsp Fresh chives, finely chopped
 1 tsp Flaked salt
 Pinch of White Pepper

Directions

1

Cook D'Orsogna Streaky Bacon in a large fry pan over medium-high heat for 3-5 minutes on each side or until bacon is crispy. Place streaky bacon slices on a plate covered with paper towel to blot dry. Take 6 slices and finely chop and keep the other rashers in tact.

2

Fill a large pot with cold water and place potatoes in. Bring to a boil over high heat and boil potatoes for 20 minutes or until the potatoes are slightly soft, but still holding their shape. Cool completely and place into a large bowl.

3

To make the bacon ranch dressing, in a small bowl whisk together sour cream, buttermilk, mayonnaise, lemon juice, and fresh chives, along with flaked salt and white pepper.

4

Toss 3/4 of the dressing through the potatoes, along with celery slices, radishes, and chives. Then, stir to combine.

5

To assemble, scatter half of the shredded cos lettuce and half of the parsley on the base of the bowl to create an even layer. Then, carefully add in the creamy bacon potatoes and level it out as you spoon them in. Next, create the top layer by arranging the crispy streaky bacon slices around the circumference of the bowl to create a crown, and fill in the centre with remaining lettuce and parsley until the whole trifle bowl is full.

6

Drizzle the top of the salad with reserved bacon ranch dressing and extra crispy bacon pieces.

Crispy Bacon Super Salad