/assets/logos/nzwd.svg
Recipe

Blt salad bowl

Jul 31, 2011 2:00pm
  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Dressing
  • 2 tablespoon whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
Blt salad bowl
  • 4 rashers rindless bacon
  • 8 sourdough bread, 1cm thick slices
  • 2 tablespoon extra-virgin olive oil
  • 2 baby cos lettuce, leaves separated and washed dry
  • 3 large vine-ripened tomatoes, cut into chunks
  • 1 avocado, cut into chunks
  • 1 bunch chives, snipped

Method

Blt salad bowl
  • 1
    Preheat oven to 200°C (180°C fan-forced). Place rack over a baking tray. Arrange bacon in a single layer on rack. Bake for about 10-12 minutes, or until crisp and golden.
  • 2
    Meanwhile, preheat a grill pan on medium. Brush bread with oil. Char-grill for about 30 seconds each side, or until golden.
  • 3
    To make the salad dressing: In a small bowl, whisk all ingredients together and season to taste.
  • 4
    In a large bowl, combine lettuce, tomato, avocado, bacon and chives. Toss to combine and drizzle with dressing. Serve with toasted bread.

Notes

Make sure the lettuce is washed and thoroughly dried before use. Not suitable to freeze or microwave.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg