Salad of roasted bell peppers, chili beans, bacon and Cheddar Jalapeños

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Servings
Servings 10 people
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Ingredients

Salad

  • 5 heads little gem, washed
  • 100 g. spinach, washed

Garnishing

  • 10 pieces roasted bell peppers, in a jar
  • 250 g. kidney beans, from a tin or jar
  • 150 g. bacon chips, crispy
  • 2 shallots, in thin rings

Dressing

  • 1 dl. olive oil, extra virgin
  • 50 ml. red wine vinegar
  •  salt and pepper

Preparation

‘A super tasty full salad, with a big nod to Tex-Mex cuisine. Easy to prepare and with the Cheddar Jalapeños, you'll quickly create a truly successful dish'.

  1. Mix the two types of lettuce together and store in the fridge until use.
  2. Make a simple dressing by mixing the oil, vinegar and some salt and pepper together.
  3. Cut the bell pepper into pieces and allow the kidney beans to drain off through a sieve.

Serving

  1. Deep-fry the Cheddar Jalapeños at 175°C for about 3:30 minutes. Allow them to rest in a warm place for 2 minutes.
  2. Warm the bacon bits in the oven.
  3. Fill a deep dish with the mixed salad, kidney beans, pepper and shallot rings.
  4. Add a generous sprinkling of the dressing.
  5. At the very last second, add the Cheddar Jalapeños and the warm bacon on top.