Apple, Parmesan and Bacon Salad

Method

1. Make the dressing: whisk 2 tablespoons of apple cider vinegar with 1 tablespoon of water, 1.5 tablespoons of kOBE Monk Fruit Blend, 1/3 teaspoon of black pepper and 1/3 teaspoon of salt, then stir in 1 teaspoon of white sesame oil.
2. Cut 150g of red apple into bite sized pieces, spoon 1 tablespoon of the dressing over and toss so the apple keeps its color.
3. Wash 70g of romaine lettuce and 70g of iceberg lettuce and cut them into bite sized pieces. Seed 80g of cucumber and slice it thinly. Slice 30g of radish thinly, soak it in water and drain it.
4. Sear 80g of bacon with 1 teaspoon of cooking oil, let it cool, then cut it into bite sized pieces.
5. Set aside 2 tablespoons of the dressing and pour the rest over the chilled vegetables, then toss.
6. Arrange the vegetables on a plate, lay the bacon over the top, spoon on the reserved 2 tablespoons of dressing, scatter 1 tablespoon of grated parmesan over and toss lightly before serving.

Tips

• Apple tossed with the dressing straight after cutting stays pale, since a few minutes in the open air is enough to darken it.
• Rice vinegar with a splash of apple juice stands in closely for apple cider vinegar.
• kOBE Monk Fruit Blend dissolves slowly, so whisk the dressing, leave it 5 minutes and whisk again before it goes over the leaves.
• Bacon seared until the edges crisp and then drained on paper keeps the salad free of grease.
• Chilled leaves make a crisper salad that holds up longer on the table.