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🍽️ Crispy Corn Salad with Bacon and Walnuts

484 kcal · 30 min · 4 servings

Ingredients

• 250 g corn salad (corn salad)
• 50 g walnut kernels
• 125 g streaky bacon (in strips)
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 0.5 tsp medium-hot mustard
• 6 tbsp walnut oil
• salt
• pepper (from the mill)

Instructions

1. 1. Remove any wilted leaves from the corn salad.
2. 2. Wash the salad thoroughly in fresh water several times.
3. 3. Let the salad drain well in a colander.
4. 4. Roughly chop the walnut kernels.
5. 5. Heat a frying pan without adding any extra fat.
6. 6. Toast the walnuts in the pan for one minute.
7. 7. Shake the pan regularly to prevent the nuts from burning.
8. 8. Remove the walnuts from the pan and set them aside.
9. 9. Place the bacon slices in the same frying pan.
10. 10. Fry the bacon until crispy without adding extra fat.
11. 11. Pour the vinegar into a small bowl.
12. 12. Add the lemon juice to the vinegar.
13. 13. Add the mustard to the liquid.
14. 14. Whisk the vinegar, lemon juice, and mustard vigorously with a fork.
15. 15. Slowly add the oil while stirring.
16. 16. Season the vinaigrette with salt.
17. 17. Season the vinaigrette with pepper.
18. 18. Pour the vinaigrette over the corn salad.
19. 19. Gently fold the walnuts into the salad.
20. 20. Divide the salad into individual bowls.
21. 21. Top each salad with the crispy bacon slices.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 484
• Protein: 4 g · Fett/Fat: 52 g · Carbs: 2 g