Recipe: haricot bean, lardon and apricot salad with citrus dressing

The sweet-sour citrus dressing cuts through the rich saltiness of the bacon in this substantial salad.

Look for apricots at the peak of ripeness for the best flavour, or choose flat ripe peaches instead.

Serves 4

Ingredients

• 250g bacon lardons

• 125g baby spinach leaves

• 1 small red onion, cut into thin rings

• 600g canned haricot beans, drained and rinsed

• 6 ripe apricots, halved, stoned and sliced

• Bunch of radishes, sliced into rounds

• Handful of basil leaves

For the citrus dressing:

• 3tbsp extra virgin olive oil

• 1tsp white balsamic vinegar

• Juice of ½ large orange

• ½ orange, peeled, pith removed and flesh chopped

• 1 red chilli, seeded and diced

• Sea salt and freshly ground black pepper

  
  

  Method

1. Put the lardons in a large, dry frying pan over a medium heat and leave until the fat starts to run, then turn the heat up slightly and cook until crisp and golden, about five minutes. Drain on paper towels while you prepare the rest of the salad.

2. Meanwhile, to make the dressing, whisk together the olive oil, vinegar and orange juice in a bowl until combined. Stir in the orange flesh and chilli and season.

3. Arrange the spinach leaves on a large serving plate. Top with the red onion, haricot beans, apricots and radishes. Spoon the dressing over the top and garnish with the lardons and basil.

Extracted from Salads by Nicola Graimes, published by Ryland Peters & Small (£14.99)

Photography by Matt Russell © Ryland Peters & Small