Bacon and avocado salad with Parmesan

For the Parmesan croutons
100g (3½oz) ciabatta, cut into 1.5cm (½in) cubes
2tbsp olive oil
2tbsp Parmesan, grated
½ lemon, zested
For the dressing
2tsp Dijon mustard
2tsp runny honey
½ lemon, juiced
4 tbsp olive oil
small handful fresh basil leaves, chopped
For the salad
2 little gem lettuces, leaves separated
50g (2oz) watercress
2 small avocados, stone removed, chopped
3tbsp pumpkin seeds
For the salad
1 x 300g pack unsmoked back bacon
½ tbsp olive oil

Preheat the oven to gas 6, 200°C, fan 180°C.
To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown. Remove the tray from the oven and set aside.
For the dressing, whisk all the ingredients except the basil leaves. Once well combined, stir in the chopped basil.
To assemble the salad, put the little gem lettuce leaves into a large wide serving bowl, add the watercress, then top with the chopped avocado and pumpkin seeds.
Chop the bacon into small pieces then fry in the olive oil in a large frying pan over a medium heat, until golden and crisp. Remove with a slotted spoon and scatter over the salad.
Drizzle with the dressing, lightly toss and serve.

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