Ingredients
200g packet D'Orsogna streaky bacon
1.5kg baby chat potatoes
3 celery sticks, finely sliced
1 bunch radish, quartered
1 (10g) bunch chives, roughly chopped
2 cos lettuce, shredded
2 cups parsley leaves, finely chopped
Bacon ranch dressing
½ cup sour cream
2 tablespoons buttermilk
¼ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons fresh chives, finely chopped
1 teaspoon flaked salt
A pinch of white pepper
Equipment
1 clear glass trifle bowl
Method
STEP 1. Cook D'Orsogna streaky bacon in a large fry pan over medium-high heat for 3-5 minutes on each side or until bacon is crispy. Place streaky bacon slices on a plate covered with paper towel to blot dry. Take 6 slices and finely chop and keep the other rashers in tact.
STEP 2. Fill a large pot with cold water and place potatoes in. Bring to a boil over high heat and boil potatoes for 20 minutes or until the potatoes are slightly soft, but still holding their shape. Cool completely and place into a large bowl.
STEP 3. To make the bacon ranch dressing, in a small bowl whisk together sour cream, buttermilk, mayonnaise, lemon juice and fresh chives, along with flaked salt and white pepper.
STEP 4. Toss 3/4 of the dressing through the potatoes, along with celery slices, radishes and chives. Then, stir to combine.
STEP 5. To assemble, scatter half of the shredded cos lettuce and half of the parsley on the base of the bowl to create an even layer. Then, carefully add in the creamy bacon potatoes and level it out as you spoon them in. Next, create the top layer by arranging the crispy streaky bacon slices around the circumference of the bowl to create a crown, and fill in the centre with remaining lettuce and parsley until the whole trifle bowl is full.
STEP 6. Drizzle the top of the salad with reserved bacon ranch dressing and extra crispy bacon pieces.
STEP 7. Enjoy!
Serves 6-8
