Name: Salad of Bacon Lardons, Chèvre, Oven-Dried Tomatoes and Grapes
Ingredients: 8 ripe medium-sized tomatoes, halved; 3 garlic cloves, very thinly sliced; 2 tablespoons lemon juice; 2 large handfuls of mixed salad leaves (anything will do here, so take your pick from frisée, oak leaf, rocket, watercress, chicory or dandelion, or use a mixture of many); 6 tablespoons extra-virgin olive oil or avocado oil; 2 large handfuls of grapes, removed from the stem; salt and freshly ground black pepper; 100 ml crème fraîche; 1 large avocado, halved, stone removed and flesh scooped out; 300 g smoked bacon batons (see above); 3 tablespoons fresh tarragon leaves (just pull them off the stem)

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

Neither too light nor too heavy a meal, this salad makes a great summer brunch, but is also lovely served warm in autumn. If you don’t eat bacon, then you could simply not add it to the salad or replace it with cooked prawns, chicken or even sautéed wild mushrooms. If you are able to source unsliced smoked bacon then all the better – take the rind off and cut into 5mm thick slices. Then lay 4 slices on top of each other at a time – and cut these into 5mm thick batons. If you can only find s