Bacon and broad bean salad

This delicious warm salad is packed with strong flavours and makes a fabulous supper or lunch served with chunks of crusty bread or a side dish of new potatoes. Use a mild smoked bacon as it is slightly less salty than some of the other cures.

Bacon and broad bean salad
Reader's Digest


  • 1 tablespoon sunflower oil
  • 200 g lean smoked back bacon, rind removed, snipped into large pieces
  • 1 large red capsicum, seeded and cut into strips
  • 2 red onions, cut into wedges
  • 2 slices of bread
  • 2 1/2 cups (400 g) frozen broad beans, thawed
  • 2 small firm heads of radicchio, cut into wedges
  • chopped fresh parsley to garnish (optional)

Devilled dressing
  • 1/3 cup (90 g) mayonnaise
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon Dijon mustard
  • generous pinch of caster sugar
  • 3–4 tablespoons milk
  • salt and pepper


  1. Preheat the grill if not using a toaster for the bread. 
  2. Make the dressing by mixing together the mayonnaise, worcestershire sauce, mustard and sugar. Add enough milk to make a drizzling consistency. Season with salt and pepper to taste, and set aside.
  3. Heat the sunflower oil in a large saucepan. Add the bacon, capsicum and onions, and fry over a high heat for 4 minutes, stirring, until the onions have softened.
  4. Meanwhile, toast the bread in a toaster or under the grill. Cut it into cubes. Set aside.
  5. Stir the broad beans into the bacon mixture and add 1 tablespoon water. Heat until sizzling, then cover the pan and leave to cook for 4 minutes.
  6. Arrange the wedges of radicchio on top of the bean and bacon mixture. Cover again and cook for 3 minutes or until the radicchio has wilted, but still holds its shape.
  7. Spoon the salad into shallow bowls and drizzle over the dressing. 
  8. Scatter the toasted bread cubes over the top, sprinkle with chopped parsley and serve.

Serves 4
Preparation: 30 minutes

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