Apple Salad with Bacon and Hazelnuts | Recipes from the Stephanie Alexander Kitchen Garden | Coles

Hi, I'm Stephanie Alexander and I have exciting news. From March 17 to April 13, Coles has teamed up with Smitten Apples to offer a special offer to the Stephanie Alexander Kitchen Garden Foundation. For every kilo of

apple

s purchased, 30 cents will go to the foundation and that, of course, will help us promote wonderful food education for children. There are so many wonderful things you can do with Smitten

apple

s. Let us begin. Okay, so I'm going to make a dressing and this is in a large bowl for a very small amount of dressing because later I'm going to toss the freshly hot green beans into that dressing.

I'm going to use a tablespoon of Australian extra virgin olive oil and a teaspoon of red wine vinegar and a pinch of sea salt and a little bit of ground pepper. I'm going to give it a quick stir and then leave it until I'm ready to put the beans in later. Okay, now I want to cut this apple. Push right through the center of the apple and it actually takes quite a bit of force as well. Then you turn it over and take out the apple core, it has all the seeds that of course you don't want, which are discarded, and now I can cut the alternative on its side to maximize its beauty. skin color and cut into reasonably thin slices.

I'm going to squeeze half a lemon and before pouring it in, it's a good idea to look for lemon seeds that have gotten into the juice. Well, it's over. Give it a quick stir and leave it until you need it later. Next on my

salad

is roasting some

hazelnuts

. They have been in the oven for 15 minutes and look good. I turn the oven down to pretty low and I'm cooking up some

bacon

and this is my favorite striped

bacon

of all, and I like to add a few drops of water to the pan when it starts, just to start cooking the bacon. ,   so it doesn't stick to the pan.

Now I have beautiful toasted

hazelnuts

, delicious crispy pieces of bacon and I'm going to put them back in the oven at about 100 degrees Celsius just to keep them warm until I'm ready. This is a very simple omelet, I'm just going to beat these eggs. I have my parsley. I'm going to add a chop of fresh chives. The egg goes in. Then tilt the pan so that there is a very thin layer. And I spread the herbs while they are still wet. Okay, I've got some baking paper on my board here because I'm going to make my omelette on this board like this, and once it's cooled for a bit I'm going to roll it up so we can cut a little bit.

Nice rings to scatter on my

salad

. Here we go. I have some very nice young beans here. If you grow them yourself you can see how pretty they are, and I'm going to drop them in slightly salted water. It won't take more than three, four maybe five minutes for them to be tender, then I'll drain them and then I'll be ready to dress the salad. So what I have now is my drained beans and they go into the dressing I made at the beginning. Give them a little toss in the dressing, so the beans form and the dressing drips down at the same time.

Now the apples may need to be placed a bit, so we'll see how we go. To spread the bacon and hazelnuts. What an omelette, what a delicious salad this is, right? And add a final touch of a little arugula, which I have taken very carefully so that it does not have long stems. The last thing, the last thing is to pour the rest of the dressing over and over again, and there we have it. Salad with apple in love, hazelnuts and green beans.