Salad as a starter

Ingredients

• 10small shallots
• 100 mlbalsamic vinegar
• 100 mlvegetable stock
• 4 tbsppine nuts
• 6 slicesbacon
• 1courgette
• 1 clovegarlic
• 4 tbspwhite wine vinegar
• 4 pinchessalt
• 4 pinchespepper
• 2 pinchesbrown sugar
• 2 tspmixed Italian herbs
• 5 tbspolive oil
• 300 gmixed salad leaves, such as radicchio

Instructions

1. 1

   Prepare the shallots

   Bring about 1.5 litres of water to the boil in a pan and add salt. Peel the shallots and put them in a small saucepan with the balsamic vinegar and vegetable stock. Cook uncovered, turning them several times, until the liquid has reduced to a thick, syrupy consistency. Add a little water if needed, and check the shallots by piercing them to see whether they are tender.

2. 2

   Toast the pine nuts

   Toast the pine nuts in a dry frying pan, without adding fat, then set them aside.

3. 3

   Cook the bacon

   Fry the bacon slices until crisp. Alternatively, use vegetarian bacon or smoked tofu.

4. 4

   Blanch the courgette

   Wash and pat dry the courgette, then use a vegetable peeler to shave it lengthways into thin slices. Put the slices in a sieve and pour over the boiling salted water, then rinse them with cold water.

5. 5

   Mix the dressing

   Peel and finely chop the garlic. In a bowl, combine it with the white wine vinegar (or lemon juice, if preferred), salt, pepper and Italian herbs. Gradually whisk in the olive oil, mixing vigorously.

6. 6

   Dress the leaves

   Toss the mixed salad leaves with the prepared dressing in a bowl, then arrange them on plates.

7. 7

   Assemble and serve

   Wrap a courgette slice around each balsamic shallot and secure it with a cocktail stick. Arrange the shallots, crisp bacon or its vegetarian alternative, and pine nuts over the salad, then serve.

What is a starter salad?

A starter salad is a smaller, composed salad served before the main course. This version pairs fresh leaves with warm, sweet-sour balsamic shallots, blanched courgette and savoury toppings.

The recipe draws on familiar Italian-style salad flavours, including olive oil, herbs and balsamic vinegar. Its mix of crisp, tender and glossy elements makes it feel more substantial than a simple bowl of leaves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 5g protein, 14g carbs, 33g fat.

The olive oil and bacon account for much of the fat, while the salad leaves, shallots and courgette contribute most of the carbohydrates. The bacon and pine nuts provide some protein, though the salad is not especially protein-rich; serve it with a protein-rich main or add an appropriate side to make the meal more balanced.

The balsamic shallots

Slow reduction: The shallots cook uncovered in balsamic vinegar and stock, which concentrate into a syrup around them. Turn them from time to time so they cook evenly.

Tenderness: Test a shallot by piercing it; add a splash of water if the pan becomes too dry before the centres soften. The shallots should hold their shape for wrapping in courgette.

Handling the courgette

Thin ribbons: Shave the courgette lengthways so the slices are flexible enough to wrap around the shallots. A vegetable peeler makes thin, even strips.

Brief blanch: Pouring boiling salted water over the slices softens them without prolonged cooking. Rinse with cold water afterwards to stop the heat and make them easier to handle.

Building the dressing

Vinegar first: Stir the garlic, white wine vinegar, seasoning and herbs together before adding the oil. Lemon juice can replace the vinegar if you prefer a fresher citrus note.

Slow emulsion: Whisk in the olive oil gradually and vigorously to help it combine with the vinegar. Taste a leaf with a little dressing before tossing the full batch.

Balancing the textures

Toasted nuts: Toast the pine nuts in a dry pan and keep them moving so they colour without scorching. Their nutty crunch contrasts with the soft shallots and tender courgette.

Crisp topping: Fry the bacon until crisp and add it when assembling, so it keeps its texture against the dressed leaves. Smoked tofu or vegetarian bacon offers an alternative topping.

Serving the salad

Dress just before serving: Toss the leaves with the dressing shortly before plating, rather than letting them sit and soften. Divide the leaves between four plates.

Finish each plate: Add the courgette-wrapped shallots, bacon or alternative, and pine nuts on top. Serve as a starter or alongside a simple main course.

Recipe notes & tips

• Reduce the shallot cooking liquid until it coats the shallots, rather than letting it dry out completely.
• Turn the shallots several times during cooking so they colour and soften evenly.
• Keep the pine nuts moving in the dry pan and remove them as soon as they are fragrant and lightly golden.
• Rinse the blanched courgette with cold water so it stays tender rather than continuing to cook.
• Add the dressing and crisp toppings close to serving time to preserve the leaves and bacon textures.

Variations

• Vegetarian topping: Swap the bacon for smoked tofu or vegetarian bacon, as suggested in the method.
• Citrus dressing: Use lemon juice instead of white wine vinegar for a brighter flavour.
• Leaf mix: Choose a mixture with some bitter leaves, such as radicchio, for contrast with the sweet shallots.
• Extra crunch: Toast the pine nuts until lightly golden and scatter them over the salad just before serving.

Common mistakes to avoid

• Overcooking the shallots: They can lose their shape; check them by piercing and stop once tender.
• Letting the pan dry out: The balsamic can catch before the shallots soften; add a little water as needed.
• Thick courgette slices: They are harder to wrap; shave the courgette into thin ribbons lengthways.
• Burning the pine nuts: They toast quickly; keep them moving and take them out as soon as they are fragrant.
• Dressing too early: The leaves can turn limp; toss them shortly before serving.

How to store

Store any undressed salad leaves and cooked components separately in covered containers in the fridge for up to 2 days. Keep the dressing separate and add it just before serving; the assembled salad is best eaten straight away. Reheat the shallots gently if desired, but serve the leaves cold.

Frequently asked questions