NZ Woman's Weekly

Summer Greens with Crispy Bacon, Peas & Parmesan

Summer Greens with Crispy Bacon, Peas & Parmesan
  • Meal Type

    Salad
  • Servings

    6
  • Courses

    Quick lunch

This tasty salad is divine with a simple dressing of lemon oil.
I love the one from Simunovich Olive Estate, or make your own by heating olive oil and lemon zest for 10 minutes, just below a simmer, then strain into a clean bottle.

  • 1 large fennel bulb, shaved
  • 2 tbsp lemon juice
  • 2 bunches fresh asparagus
  • 1 cup baby peas
  • 60g mesclun or summer greens
  • ½ cup crispy bacon bits
  • ¼ cup parmesan, shaved
  • ¼ cup lemon oil
  • Sea salt and cracked pepper

1 Slice the fennel as finely as you can and soak in cold water and lemon juice.

2 Blanch the asparagus and peas for 2-3 minutes in boiling, salted water, then drain and refresh.

3 Drain fennel and arrange in a shallow serving bowl with the mesclun leaves, asparagus and peas.

4 Sprinkle over the crispy bacon and shaved parmesan. Drizzle with lemon oil and season well.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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