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Big BLT salad
A sandwich classic reimagined for supper. A couple of soft-boiled Essential Free Range White Eggs (boil for 6 minutes), halved, would be a great addition to this for heartier appetites. Use asparagus instead of beans when the season arrives.
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8 rasher/s Essential British Smoked Streaky Bacon
250g Essential Cherry Tomatoes
2 clove/s garlic, skin left on
1 tbsp Essential Olive Oil
1/3 x 1 Essential Baguette, or ½ ciabatta, torn into 3cm chunks
1 tbsp Essential White Wine Vinegar
240g pack Essential Round Beans, trimmed
4 Essential Little Gem, trimmed and cut into wedges
1 ripe Essential Avocado, peeled, stoned and sliced
1 tbsp Essential Reduced Fat British Crème Fraîche
5g chives, chopped (optional), or use the green part of 1 salad onion, shredded
Preheat the oven to 200°C, gas mark 6. Lay
the bacon on a parchment-lined baking tray.
Toss together the tomatoes, garlic and oil in
another small roasting dish and season. Roast
both for 10 minutes, then remove from the
oven. Add the bread chunks to the tray with
the bacon, and the vinegar to the tomatoes.
Roast both for another 10 minutes.
Meanwhile, blanch the beans in a pan of
boiling water for 2-3 minutes, then drain and
rinse under cold water to cool. Divide between
plates with the little gem and avocado, then
add the crisped bread bacon rashers, halved.
Remove the garlic from the tray of tomatoes
and discard the skin. Mash the cloves with a
fork, then stir into the tray of tomatoes with
the crème fraîche to make a creamy dressing.
Spoon over the salad, scatter with chives or
salad onion greens and serve immediately.
Any variety of lettuce or tomatoes can be used in this tasty salad – you could even try cutting the gem lettuce into wedges and griddling or roasting them with the tomatoes and bacon. This is a particularly handy trick if the lettuce leaves are looking a little limp and need a bit of rejuvenating.
Typical values per serving when made using specific products in recipe
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