Loaded BLT SALAD with AVO, CROUTONS & CRISPY ONIONS
SERVES 2 AS A MAIN, OR 4 AS A SIDE / PREPARATION: 15 MINS / COOKING: 20 MINS
I love turning a classic upside down, yet retaining the original flavours I know and love. That’s the case with this BLT sandwich-turned-salad.
Layers of crunchy lettuce, crispy bacon, the freshest ripe tomato, loaded with creamy avo, pan-fried croutons (yesterday’s loaf) and a jar-shaken sweet and tangy dressing. A totally scrumptious combo.
45ml (3T) extra virgin olive oil 2 slices of bread, torn into bite-size chunks and some smaller bits salt and pepper 250g smoked streaky bacon DRESSING
60ml (¼c) extra virgin olive oil 20ml (4t) apple cider vinegar or fresh lemon juice 15ml (1T) mustard 15ml (1T) honey 1 small clove garlic, finely grated (optional)
TO FINISH medium bunch crunchy lettuce leaves
2 large ripe tomatoes, sliced (or 250g small tomatoes, halved) 1 large ripe avocado, sliced 30-45ml (2-3T) crispy onion salad topping (optional)
1 Heat the 45ml olive oil in a pan and add the bread chunks, frying them on all sides until lightly browned. Season lightly with salt and pepper.
2 Remove the croutons from the pan, then add the bacon (in the residual oil), and fry until crisp. Stir often. Remove from the pan, set aside to cool, then chop into smaller shards.
3 Dressing Add the oil, vinegar or lemon juice, mustard, honey and garlic (if using) to a jar. Season, close the lid and shake vigorously until well combined. Set aside.
4 To finish Arrange the lettuce, tomatoes and avocado in a salad bowl or on a platter, then top generously with the croutons, bacon and crispy onion (if using).
5 Drizzle the dressing over and serve immediately.