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Crispy bacon, avocado & tomato salad
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8 rashers No.1 Free Range Beech Smoked Streaky Bacon, chopped
250g cherry vine tomatoes
2 cloves garlic, skin left on
1 tbsp olive oil
1 half ciabatta, torn into 3cm chunks, or 320g cooked La Ratte potatoes, cut into chunks
1 tbsp white wine vinegar
230g pack asparagus, trimmed and halved
4 little gem lettuce, trimmed and cut into wedges
1 ripe avocado, peeled, stoned and sliced
1 tbsp Essential Reduced Fat British Crème Fraîche
5g chopped chives
1. 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 ciabatta chunks or cooked potatoes to the tray with the bacon, and the vinegar to the tomatoes. Roast both for another 10 minutes.
2. Meanwhile, blanch the asparagus 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 ciabatta or potatoes and chopped bacon rashers.
3. Remove the garlic from the tray and discard the skins. Mash the cloves with a fork, then stir into the tomatoes with the crème fraîche to make a creamy dressing. Spoon over the salad, scatter with the chives 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:
This recipe was first published in April 2019.
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