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BLT salad with balsamic vinaigrette
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200g pack No.1 Free Range Beech Smoked Bacon Lardons
140g pack wild rocket
2 x 250g packs Mixed Baby Tomatoes, halved
2 perfectly ripe avocados, peeled, stoned and sliced
1 red onion, sliced
1 tbsp olive oil
2 tbsp Mazzetti L’Originale Balsamic Vinegar Of Modena
1. Place the lardons in a large, dry frying pan and set over a medium heat. Allow them to cook gently for about 10 minutes until golden and crispy. Lift the lardons out of the pan with a slotted spoon, leaving the fat behind, and drain on kitchen paper.
2. Meanwhile, prepare all the remaining ingredients. Arrange the rocket over a large serving dish or 4 individual plates, along with the tomatoes, avocados and half the red onion.
3. Add the oil and remaining red onion to the pan with the bacon fat and cook gently over a medium heat for 3-4 minutes until the onion softens. Add the balsamic vinegar and 1 tbsp water and bubble briefly (if the dressing becomes too syrupy, add a splash more water).
4. Scatter the lardons over the salad and finish with the warm dressing. Serve immediately.
Cook’s tip When you add the onion to the pan to make the dressing, add a sprig of rosemary or thyme to give a nice herby aroma.
Typical values per serving:
2 of your 5 a day; source of fibre; source of protein.
This recipe was first published in June 2020.