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Choko Chanel

  • Author: Samantha Gowing
  • Total Time: 45 minutes
  • Yield: 4 as a side 1x
  • Diet: Vegetarian


Units Scale

2 small chokos, skin on
1/2 teaspoon butter or olive oil
1 teaspoon fresh thyme, chopped
3 rashers lean, gluten-free bacon, finely sliced

3 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
200ml extra virgin olive oil
1/2 butter lettuce, washed, dried, roughly torn


  1. Boil the chokos in plenty of water for 20 minutes, skin on.
  2. Remove from pot and set aside.
  3. Meanwhile heat butter and/or oil in a small heavy based skillet.
  4. Add thyme and bacon and cook gently until transparent, remove form pan with slotted spoon and drain on paper towels.
  5. Using the same pan, heat residual bacon fat/oil in toast bread cubes until they become crispy croutons – set aside.
  6. Combine dressing ingredients in a large bowl.
  7. Slice the chokos into 1 cm slices and add to dressing.
  8. Allow to marinate for about 15 minutes.
  9. Then toss with thyme, bacon, croutons and bitter lettuce to serve.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Chokos
  • Cuisine: Healthy

Keywords: Chokos

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