A sharp, zesty salad served with streaky bacon. This is a really useful herb-speckled mayonnaise, to toss with crunchy raw veg for a quick lunch or to serve as an accompaniment. 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, then cut into short lengths about the size of a postage stamp. Peel 125g each of beetroot, carrot and kohlrabi. Shred them using a coarse grater, then mix together in a large bowl.
![[Nigel Slater]](https://i.guim.co.uk/img/uploads/2017/10/09/Nigel_Slater,-L.png?width=75&dpr=1&s=none&crop=none)
Finely slice 200g of crisp white or red cabbage and add to the bowl. For the herb mayonnaise, mix together 4 tbsp of plain yoghurt with the same amount of mayonnaise and season with salt and pepper. Finely chop 2 tbsp each of coriander leaves and mint, then stir them into the dressing along with a good squeeze of blood orange or lemon juice. Toss the dressing and shredded vegetables together until well combined, then scatter with a handful of sprouted seeds (radish, mung, sunflower, etc) and the pieces of crisp bacon. Serves 2. Ready in 45 minutes.
I can recommend smoked almonds as an alternative to the bacon. The hickory-smoked variety are particularly additive. I pick them up in wholefood stores. You could stir a tbsp of curry paste into the mayonnaise if you wish, or a tsp of miso (in which case omit the mint). Celeriac is an alternative to the beetroot, but I recommend keeping the carrot in there for a hint of sweetness. I also like adding a coarsely grated apple to this, too – it works particularly well with a curried mayonnaise.
