← All recipes

🍽️ Crispy Corn Salad with Bacon and Walnuts

551 kcal · 30 min · 4 servings

Ingredients

• 250 g corn salad
• 60 g walnut kernels
• 150 g streaky bacon (in strips)
• 3 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp hot mustard
• 6 tbsp walnut oil
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the corn salad under running water.
2. 2. Remove any tough stems or wilted leaves from the salad.
3. 3. Let the washed salad drain well in a colander.
4. 4. Chop the walnut kernels into coarse pieces.
5. 5. Heat a frying pan without adding any extra fat on the stove.
6. 6. Toast the walnuts in the hot pan for about one minute.
7. 7. Shake the pan regularly to prevent the nuts from burning.
8. 8. Remove the toasted walnuts from the pan and set them aside.
9. 9. Fry the bacon in the same pan without fat until crispy.
10. 10. Place the fried bacon on a piece of kitchen paper.
11. 11. Let the kitchen paper absorb the excess fat from the bacon.
12. 12. Whisk the vinegar with the lemon juice in a small bowl.
13. 13. Add the mustard to the vinegar-lemon mixture and stir well.
14. 14. Add the oil and vigorously whisk the vinaigrette.
15. 15. Season the sauce to taste with salt and pepper.
16. 16. Pour the vinaigrette over the drained corn salad.
17. 17. Sprinkle the toasted walnuts over the salad.
18. 18. Crumble the crispy bacon with your fingers.
19. 19. Add the bacon pieces to the salad as well.
20. 20. Gently toss all ingredients together with a spoon.
21. 21. Portion the salad into individual bowls.
22. 22. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 551
• Protein: 5 g · Fett/Fat: 59 g · Carbs: 2 g