Baby leaf salad with bacon and tarragon croutons recipe
Crisp salad leaves are sprinkled with crispy bacon and tarragon croutons in this pretty baby leaf salad. Top with edible flowers for extra wow-factor!
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Ingredients
- 6 streaky bacon rashers
- Splash rapeseed oil
- 1 large slice sourdough, finely torn
- 3 fresh tarragon sprigs, leaves picked
- 125g mixed baby salad leaves
- Edible flowers, available from larger supermarkets
- ½ tsp dijon mustard
- 3 tbsp rapeseed oil
- 1 tbsp moscatel or sherry vinegar
- Juice ½ lemon
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