Ingredients with Measurements:
- 2 smoked bloater fillets, skin removed and flaked
- 6 slices of bacon, cooked and crumbled
- 1 head of lettuce, washed and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Salad tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the flaked bloater fillets, crumbled bacon, chopped lettuce, sliced red onion, halved cherry tomatoes, chopped parsley, and chopped chives.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently with salad tongs until all ingredients are evenly coated.
4. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 8g
- Protein: 15g
Substitutions for ingredients:
- Smoked mackerel or kippers can be used instead of bloater fillets.
- Turkey bacon or pancetta can be used instead of regular bacon.
- Arugula or spinach can be used instead of lettuce.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
Variations:
- Add sliced hard-boiled eggs for extra protein.
- Use different herbs such as basil or mint for a different flavor profile.
- Add croutons or toasted bread cubes for crunch.
Tips and tricks:
- Make sure to remove the skin from the bloater fillets before flaking.
- Cook the bacon until crispy for added texture.
- Chill the salad for at least 30 minutes before serving for maximum flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or crumbled bacon.
Garnishes:
- Chopped herbs
- Crumbled bacon
- Sliced hard-boiled eggs
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Corn on the cob
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, reduce the amount of salt in the dressing.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover salad in the refrigerator and discard after 2 days.
Food history:
- Bloater is a type of smoked herring that was popular in the UK in the early 20th century.
Flavor profiles:
- Smoky, salty, savory, fresh
Serving suggestions:
- Serve as a light lunch or dinner.
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