It has been a busy week since last weekends cupcake sale. Since we came back from holiday I have been looking at internships to make a career change into Marketing. It’s an interesting and constantly evolving area to work in, with different fields a person can specialise in. After a lot of applications and several interviews I was finally offered an internship last Friday with a North London charity and started on Tuesday. So, so far this week I have had a busier week than I have had for a while which has been a nice change of pace, but it has taken a few attempts to get this post up!
Being very busy has meant that I have had a lot less time to spend in the kitchen cooking things up or blogging them. At the end of a packed week where I haven’t been as good with food as I could be Friday evening I wanted to have a healthier dinner so went for a tasty salad.
I have made a similar recipe before and it is inspired by a Nigel Slater recipe. It was in a show where he made variations on surf and turf. I like the mix of fish and meat. Bacon in particular is very suited to this as it has a saltiness which compliments that of the fish (in this case Mackerel). I felt the Nigel Slater recipe was really nice but needed bulking out a bit so I added lots of extra yummy vegetables. Its all quite healthy as a meal as long as you don’t have too much of the dressing. That said the dressing is not too bad for you, just has lots of the calories in it.
Surf and turf. Mackerel and Bacon salad. Serves 2 people
Cooing time 30 minutes (inc 10 mins of prep time).
- 3 Mackerel fillets
- 6 rashers of bacon. (I used a low fat/ low salt bacon)
- 1 large bag of mixed salad leafs
- 200g baby new potatoes
- 100g green beans
- 100g asparagus tips
- 100g baby corn
- 3 spring (salad) onions
- 1tbsp white wine vinegar
for the sauce
- 2tsp dijon mustard
- 2tbsp white wine vinegar
- 6tbsp olive oil (best you can get)
- 1-2tsp dried basil or any other herbs you have about.
Finely chop the onion and marinade it in a tbsp of white wine vinegar, this will take some of the sharpness away.
Preheat your grill and when ready pop the bacon under. Cook in a medium heat till well cooked. I tend to coo mine for longer as I like it crispy. If you like your bacon cooked less then it is a good idea to pop the potatoes on to boil first as they will take around 20 minutes.
Wash then boil the potatoes in a large pan with plenty of spare room for 20 minutes or until nice and soft. Drain and set aside covered to keep warm. Wash the salad and veg and leave to the side. When the potatoes are almost cooked add in the vegetables and boil for a further 3 minutes and drain when ready.
Whilst everything is cooking make the sauce by combining the remaining white wine vinegar with the olive oil and the mustard. Add your herbs and season to taste. Whisk it together to a smooth emulsion.
Finally assemble the salad in a large bowl. Add the salad leafs, then the potatoes, vegetables and bacon. Take the skin of the Mackerel and flake it into the bowl.
Toss everything together and your ready to serve. I served the sauce on the side so we could each have as much as we want. I don’t like it when you have a salad which is covered in dressing, it kind of defeats the point of salad in the first place.