Taste of Home
Flogas is delighted to be partnering with Kevin Dundon of Dunbrody House Hotel to bring you this delicious easy dinner menu, full of locallysourced ingredients and perfect for summer evenings
B E ET R O OT, B LU E C H E E S E SA L A D (Serves 4) (Remove the bacon to make this salad a vegetarian course!) 1 tbsp olive oil plus extra for the dressing 200g streaky bacon, chopped 1-2 shallots, chopped 1 garlic clove, chopped 2 cooked beetroots, cut into wedges 3 tbsp balsamic vinegar 2 tbsp mixed seeds 200g fresh salad leaves 50g Cashel Blue cheese, crumbled into pieces. Salt & pepper Kevin Dundon
Place a sauté pan over medium heat and drizzle some olive oil. Add the bacon and cook for a minute or so. Add the shallot and garlic and continue to cook for a further minute. Add the beetroot to the pan and drizzle some balsamic vinegar over. Remove from the heat and set aside. In a bowl, add the salad leaves, seeds and season well. Add the cooled beetroot mixture and toss to combine. Check the seasoning, transfer into serving bowls and add the blue cheese.
92 SUMMER 2021 ANTHOLOGY
