Salade Tiède with Avocado, Bacon and Walnut Oil Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • a selection of lettuces and salad leaves, e.g. butterhead, iceberg, endive, raddichio trevisano, watercress, salad burnet, tiny spring onions etc.—the larger the selection the more interesting the salad will be
  • 6 ozs (170 g) streaky bacon, in the piece, green or lightly smoked
  • 4 slices of white bread
  • 1 large or 2 small avocados

Walnut Oil Dressing

  • 4 tablesp. (¼ cup) walnut oil or 2 tablesp. ( cup) each walnut oil and sunflower or arachide oil mixed
  • 1 tablesp. and 1 teasp. wine vinegar
  • 1 teasp. chopped chives
  • 1 teasp. chopped parsley
  • salt and freshly ground pepper


  • 18 walnut halves


Wash and dry the salad leaves and tear them into bite-sized pieces. Put into a bowl, cover and refrigerate until needed. Cut the rind off the piece of bacon and discard. Cut the bacon into ¼ inch (5 mm) lardons and then blanch and refresh in cold water if necessary. Dry on kitchen paper. Cut the crusts off the bread and cut into exact ¼ inch (5 mm) cubes. Fry until golden in clarified butter or a mixture of butter and oil. Drain on kitchen paper. Make the Walnut Oil Dressing in the usual way by whisking the ingredients together; add the chopped herbs. Halve the avocado, remove the stone, peel and cut into ½ inch (1 cm) dice.

To Serve

Toss the salad in just enough Dressing to make the leaves glisten. Add the crisp, warm croûtons and the diced avocado. Toss gently and divide the salad between 6 plates. Fry the bacon in a little olive oil in a hot pan until crisp and golden, then scatter the hot bacon over the salad. Garnish with a few walnut halves. Serve immediately.