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Bistro Salad

  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15


A simply tasty salad from the new Dinner Cracked recipe collection.



  • 1 medium sized carrot
  • 1 small parsnip
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • ½ cup walnut pieces
  • 5 slices streaky bacon
  • 4 eggs
  • ¾ cup croutons*
  • 23 handfuls salad greens e.g. rocket, baby spinach
  • 3 spring onions, sliced
  • 3 extra virgin olive oil
  • 1 tablespoon white wine vinegar


  1. Preheat the oven to 200°C.
  2. Cut the carrots and parsnips into 3-5cm sticks. Place the vegetables in a small baking dish, drizzle with oil, season with salt and pepper and bake for 30 minutes until golden and tender. Allow to cool a little before using.
  3. While the vegetables are cooking, lightly toast the walnuts (just until they are fragrant and starting to change colour) in small frying pan over a medium heat.
  4. Transfer the walnuts to a bowl and in the same pan cook the bacon until just crisp. When cool enough to handle, roughly chop.
  5. Heat a large pan of water until boiling and then reduce to a simmer.
  6. Toss the salad leaves, spring onions, carrot, parsnip, walnuts, bacon, and croutons in a large bowl and then divide between 4 individual bowls or plates.
  7. Mix together the oil and vinegar and season with salt and pepper. Drizzle each salad with a little dressing.
  8. Poach the eggs in the simmering water until the whites are opaque and then sit one on top of each salad. Serve immediately.


Tips and Hints

  • *Croutons are easily made by slicing day old bakery bread into chunks, drizzle with a little oil and bake until golden and crisp. You can also use store bought readymade croutons.
  • *If you don’t have white wine vinegar then you can use any other vinegar, or you could use lemon juice.
  • Serves 4 for just $12.90


  • Serving Size: 4

Posted on

February 26, 2018