This article presents a recipe for a herb-speckled mayonnaise, ideal for tossing with raw vegetables or serving alongside dishes. It details the preparation of smoky bacon, shredded crunchy veggies like beetroot, carrot, and kohlrabi, and a yogurt-based herb dressing. Variations such as using smoked almonds, adjusting ingredients for flavors like curry or miso, and substituting celeriac are also suggested, enhancing the dish's versatility. The recipe serves 2 and takes approximately 45 minutes to prepare, encouraging creativity in ingredient choices.
Place 4 rashers of smoked streaky bacon on a shallow grill pan and cook under an overhead grill until crisp. Remove the rashers and drain on kitchen paper.
For the herb mayonnaise, mix together 4 tbsp of plain yoghurt with the same amount of mayonnaise and season with salt and pepper.
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