About this recipe:This salad is sure to wow your guests. Salad greens are tossed with sliced pears, grapes, bacon and curried cashew nuts. It has the perfect proportions of crunch, sweetness, saltiness and tanginess. Serve at your next dinner party or summer barbecue.
90g cashew nuts
4 rashers streaky bacon
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon dark brown soft sugar
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
120ml olive oil
salt and black pepper to taste
285g mixed salad greens
1/2 medium pear, thinly sliced
80g seedless red grapes, halved
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Method Prep:30min › Cook:15min › Ready in:45min
In a large, dry frying pan over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return frying pan to medium-high heat, cook bacon until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon and soak up fat with a kitchen towels. Coarsely chop bacon and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, dark brown soft sugar, salt, cayenne pepper and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard and honey. Slowly whisk in olive oil and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes and bacon and sprinkle with nut mixture.