Killer Salad Recipes

I don’t know about you, but I like crispy bacon, especially on a salad. But there is never enough when you use the sprinkle crispy bacon over a salad method, so I decided to increase the bacon content with this salad and make it a focal point, I mean: you can never have too much bacon can you?

Not being one to miss out on the latest fad, I decided to use some streaky bacon to make a cup to hold the other salad ingredients. Bacon cups are not the easiest thing to make but they are not too difficult either, and if I can make them, so can you.

First you need a suitable mold, I used an oven proof ceramic terrine dish. Cover the outside of the dish with tin foil, and stand upside down, like this….

Cover the mold with streaky bacon, tucking the edges underneath the terrine, this will help keep the shape, like so…

Place these in a hot oven, about 200 degrees centigrade, for around 10 - 15 minutes, until the bacon is cooked and crisp. Remove from the oven and leave to cool. Once cooled, carefully, and I do mean carefully, remove the bacon cups from the mold. Any edges that are tucked under can be carefully pulled away so that the bacon will slide off the tin foil.

You should be left with something like this….

Now all you need to do is fill the bacon cups with whatever you want. On this occasion I chose to use, cooked chicken, chopped cucumber, chopped tomato, a little spring (green) onion, one clove of garlic finely chopped and a good dollop of mayonnaise. I mixed these all together and filled the bacon cups.

To add a final touch I used the bits of crispy bacon that had come away from the cups, (the edges that were tucked under) and sprinkled them over the top and added a sprig of parsley.

I served the filled bacon cups with a simple side salad of Romaine lettuce, sliced tomato, a few croûtons and Parmesan cheese.

Enjoy!

(4 votes, average: 3.25 out of 5)

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