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Salad with strawberries, pecans and bacon bits

Roger Van Damme

Roger Van Damme

lunch

40

minus

Recipe for

4

person

persons

40

minutes

1 large head of lettuce

300g strawberries

400g of bacon

4 hefty tomatoes (peeled and sliced or portioned)

200g pecans

200g of brie

350g flour

150g fine salt

1 egg

2 red beets (unpeeled)

a dash of water

For the strawberry coulis

25cl water

65g granulated sugar

250g strawberries

Juice of ½ lime

Salvia flowers

Beech Nutcress

Roadmap

Beet in salt crust:

Preheat the oven to 160°C.
Mix flour, the salt and the egg. Add water until you get a firm porridge.
Pack the red beets with that porridge and cook in the preheated oven for 2 hours. Cut them into slices.

Coulis:

Blend all the ingredients and then press them through a sieve to get a nice, smooth coulis.
Clean and wash the lettuce well. Drain them. Slice or dice the beets and cut the strawberries in half.
Heat some oil in a pan and fry the bacon in it until crispy.
Mix the peeled tomatoes, lettuce, beet, pecans and strawberries in a large salad bowl.
Spoon in some strawberry coulis as a vinaigrette. Divide the lettuce among the plates. Top them with the brie and bacon bits. Garnish as desired with the salvia flowers and the beechnut cress.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

1 large head of lettuce

300g strawberries

400g of bacon

4 hefty tomatoes (peeled and sliced or portioned)

200g pecans

200g of brie

350g flour

150g fine salt

1 egg

2 red beets (unpeeled)

a dash of water

For the strawberry coulis

25cl water

65g granulated sugar

250g strawberries

Juice of ½ lime

Salvia flowers

Beech Nutcress

Fan of this recipe?

View more

Preparation

40

minus

Beet in salt crust:

Preheat the oven to 160°C.
Mix flour, the salt and the egg. Add water until you get a firm porridge.
Pack the red beets with that porridge and cook in the preheated oven for 2 hours. Cut them into slices.

Coulis:

Blend all the ingredients and then press them through a sieve to get a nice, smooth coulis.
Clean and wash the lettuce well. Drain them. Slice or dice the beets and cut the strawberries in half.
Heat some oil in a pan and fry the bacon in it until crispy.
Mix the peeled tomatoes, lettuce, beet, pecans and strawberries in a large salad bowl.
Spoon in some strawberry coulis as a vinaigrette. Divide the lettuce among the plates. Top them with the brie and bacon bits. Garnish as desired with the salvia flowers and the beechnut cress.

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Beet in salt crust:

Preheat the oven to 160°C.
Mix flour, the salt and the egg. Add water until you get a firm porridge.
Pack the red beets with that porridge and cook in the preheated oven for 2 hours. Cut them into slices.

Coulis:

Blend all the ingredients and then press them through a sieve to get a nice, smooth coulis.
Clean and wash the lettuce well. Drain them. Slice or dice the beets and cut the strawberries in half.
Heat some oil in a pan and fry the bacon in it until crispy.
Mix the peeled tomatoes, lettuce, beet, pecans and strawberries in a large salad bowl.
Spoon in some strawberry coulis as a vinaigrette. Divide the lettuce among the plates. Top them with the brie and bacon bits. Garnish as desired with the salvia flowers and the beechnut cress.

Recipe for

4

person

persons

40

minutes

1 large head of lettuce

300g strawberries

400g of bacon

4 hefty tomatoes (peeled and sliced or portioned)

200g pecans

200g of brie

350g flour

150g fine salt

1 egg

2 red beets (unpeeled)

a dash of water

For the strawberry coulis

25cl water

65g granulated sugar

250g strawberries

Juice of ½ lime

Salvia flowers

Beech Nutcress

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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