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Witlof & bacon salad with mustard vinaigrette


  • To make the dressing, whisk the vegetable oil with the mustard, vinegar, seasonings, parsley, garlic and boiling water. Taste for seasoning and set aside.
  • Heat a little olive oil in a pan and fry the croutons and bacon. 
  • Then toss the witlof with the croutons, bacon and dressing to taste.


  • 1 cup vegetable oil
  • 2 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • sea salt & freshly ground pepper
  • 1 tbsp chopped Italian (flat leaf) parsley
  • 1 garlic clove, crushed
  • 1 tbsp boiling water
  • olive oil
  • 2-3 slices country-style bread, crusts removed & diced
  • 4 rindless bacon rashers, diced
  • inner leaves of 4 witlof, separated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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