Recipe for: Sorrel with apple and smoked bacon on young lettuce leaves - photo 1
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Recipe for: Sorrel with apple and smoked bacon on young lettuce leaves

Salads Fusion cuisine 30 min Medium 8 wyświetleń ~33.66 PLN - (0)
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Description

A light, spring salad combining tangy sorrel with crispy smoked bacon and sweet-sour apple served on delicate young lettuce leaves. This modern fusion is inspired by Polish tradition - sorrel, often associated with soups, plays the role of a fresh green note here; bacon adds smoky umami, while apple and optional rhubarb introduce a springtime sweet-sour contrast. The salad is perfect as an appetizer for spring gatherings, a light lunch, or a side dish for roasted meat. Visually, vibrant shades of green dominate, contrasted by the red streaks of bacon and rhubarb, while the dressing made from rapeseed oil and apple cider vinegar gives a glossy finish.

Ingredients Used

Ingredients (13)

Servings:
4
  • Sorrel 120 g
  • Apple 1.7 szt. (~300 g)
  • Smoked bacon 200 g
  • Lettuce 200 g
  • Spring onion 0.6 pęczek (~30 g)
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Honey 10 ml
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Rhubarb 60 g
💰 Szacowany koszt dania: ~33.66 PLN (8.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Bacon

1

Cut the bacon into strips about 1 cm wide. Heat a medium-sized skillet (about 24-26 cm) over medium heat - do not add any fat (the bacon will release its own fat). Add the pieces of bacon in a single layer and fry uncovered for 6-8 minutes, stirring every 1-2 minutes with a wooden spatula, until golden and crispy. If the fat starts to splatter too much, reduce the heat by 1 level.

Ingredients: Smoked bacon
Use a cast iron skillet or one with a thick bottom for even frying. Do not overcrowd the pan - fry in batches if necessary. After frying, drain the bacon on paper towels.

Dressing

2

Prepare the dressing: in a 500 ml bowl, combine canola oil (30 g), apple cider vinegar (15 g), mustard (10 g), and honey (10 g). Add salt (2 g) and pepper (1 g). Whisk vigorously with a small whisk or fork for 30-45 seconds until the ingredients are combined and a slightly emulsified, glossy marinade forms.

Ingredients: Rapeseed oil, Apple cider vinegar, Mustard, Honey, Salt, Black pepper
Use a small stainless steel bowl and a whisk or a jar with a lid — you can screw the jar on and shake it vigorously if you don't have a whisk. Check the taste by adding salt gradually.

Preparing the vegetables

3

Wash the lettuce and sorrel under cold running water. Gently dry the leaves in a salad spinner or pat them dry with a paper towel so that the dressing adheres better. Remove the thick stems from the sorrel: fold the leaf lengthwise and run your finger along to separate the tougher part. Finely chop the sorrel into strips about 1 cm wide. Divide the lettuce into portions and arrange on a platter or plates.

Ingredients: Lettuce, sorrel
Use a salad spinner or several layers of paper towels to dry the leaves. Sorrel has delicate leaves — handle them gently to avoid bruising.

Preparation of apple and rhubarb (optional)

4

Wash and cut the apple into quarters, remove the core and slice it thinly or julienne (about 3 mm wide). To prevent the slices from browning, drizzle them with a small amount of dressing (a few drops). If you are using rhubarb (optional), cut it into thin ribbons and mix with a teaspoon of honey (5 g) – set aside for 8-10 minutes to soften slightly and gain sweetness.

Ingredients: Apple, Rhubarb, Honey, Apple cider vinegar
For thinly slicing the apple, use a sharp knife or a mandoline set to 3 mm. If you do not want to use rhubarb, skip its preparation.

Finishing

5

In a bowl, add the chopped sorrel and apple slices. Add the thinly sliced white part of the spring onion and some of the chopped chives. Pour in 2/3 of the prepared dressing (leave some for drizzling at the end) and gently mix the ingredients with a fork or silicone spatula for 20-30 seconds — mix only until the leaves and apple are evenly coated with the dressing.

Ingredients: sorrel, Apple, Spring onion, Honey, Rapeseed oil, Apple cider vinegar, Mustard
Do not mix too vigorously — sorrel is delicate and can tear. Use a large bowl to mix easily without crushing the ingredients.

Assembly

6

On the previously prepared base of lettuce, evenly spread the sorrel-apple mixture. On top, place the still warm pieces of crispy bacon (use a slotted spoon to avoid adding fat). Sprinkle with finely chopped green onions. If you are using walnuts, lightly toast them in a dry pan for 1-2 minutes and sprinkle over the salad. Finally, drizzle the remaining dressing over the salad and season to taste with an extra pinch of salt and pepper.

Ingredients: Lettuce, sorrel, Apple, Smoked bacon, Spring onion, Honey, Rapeseed oil
Arrange the bacon on top just before serving so it doesn't get soggy from the dressing. You'll achieve the best effect when the bacon is still slightly warm.

Serving

7

Serve the salad immediately after assembling so that the bacon remains crispy and the leaves stay crisp. On the plate, create decorative strips of rhubarb (if using) and optionally add a bit more freshly ground pepper.

Ingredients: Rhubarb, Black pepper
The best dish is a flat plate with a diameter of 24-28 cm, which allows for spreading the ingredients without overlapping them.

Fun Fact

💡

Sorrel has been known and valued in Polish cuisine for centuries as a spring ingredient for soups and salads; in the past, it was used as a natural source of oxalic acid before citrus fruits and vinegar became popular.

Best for

lekki wiosenny obiad przystawka na przyjęcie w plenerze piknik

Tips

🍽️ Serving

Serve the salad immediately after drizzling with dressing, while the bacon is still warm. It pairs well with sourdough bread or a slice of rye bread. You can add a hard-boiled egg (optional) for a heartier version.

🥡 Storage

Store separately: the salad mix and sorrel in a sealed container in the fridge for up to 24 hours, the dressing in an airtight jar for up to 5 days, and the cooked bacon for up to 24 hours - briefly reheat in the oven before use. Do not store the salad dressed longer than 2 hours.

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