Warm Vegetable Salad with a Smoked Bacon Dressing

Catherine’s Farmhouse Kitchen: Quarantine Edition

Warm Vegetable Salad with a Smoked Bacon Dressing

Servings 4 servings


  • ½ cup smoked bacon diced
  • 1 large clove garlic minced
  • 3 spring onions thinly sliced
  • 1 yellow pepper sliced thinly
  • 1 red pepper sliced thinly
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey (to taste)
  • ½ cup baby spinach
  • 1 zucchini sliced into ribbons
  • Croutons (stale bread toasted with olive oil, herbs and salt/pepper) 
  • Parmesan shavings
  • Salt and freshly ground black pepper 
  • Olive oil for frying
  • Dill sprigs, to garnish


To prepare the vegetables,

  • Place the diced bacon in a frying pan with some oil and heat until crisp.
  • Add the spring onions, yellow and red pepper slices and garlic.
  • Sauté the peppers until just cooked, before pouring in the balsamic vinegar, extra virgin olive oil, honey, salt and freshly ground black pepper.

To serve,

  • Arrange the zucchini ribbons and baby spinach nicely on the serving plates.
  • Scatter over the warm pepper / bacon mix.
  • Scatter the croutons, dill sprigs and parmesan shavings over and serve immediately.