Avocado, Bacon and Egg Salad

Name: Avocado, Bacon and Egg Salad
Yield: Serves 8
Ingredients: 1 tbsp wine vinegar; 2–3 tbsp oil; 1 tsp pesto (optional); ½ tsp salt; ½ tsp sugar; A good grinding of black pepper; ½ tsp mustard powder; 8 rashers smoked streaky bacon, grilled till crisp, then broken in pieces; 8 tomatoes, skinned, de-seeded and sliced in segments; A handful of chives, snipped; A handful of parsley, torn into small sprigs; 1½ average-sized Iceberg lettuces, sliced and chopped; 4 hardboiled eggs, chopped; 3 avocado pears, skinned, and the flesh chopped in quite large chunks; 3 avocado pears, skinned, and the flesh chopped in quite large chunks

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is delicious on a summer Sunday evening, served with warm Cheese, Mustard and Garlic Granary Bread, or rolls. You can prepare all the salad in the morning with the exception of the avocados – try not to do them too far ahead as they tend to turn brownish.

Ingredients

For the salad

1½ average-sized Iceberg lettuces, sliced and chopped
4 hardboiled eggs, chopped
3 avocado pears, sk

Summer
Winter
Gluten-free

Method

Mix together all the salad ingredients. Mix the dressing ingredients together well – you can keep it in a screw-topped jar. Dress the salad just before serving.