Salade Tiède with Avocado, Bacon and Walnut Oil Dressing

Name: Salade Tiède with Avocado, Bacon and Walnut Oil Dressing
Yield: serves 6
Ingredients: a selection of lettuces and salad leaves, e.g. butterhead iceberg, endive, radicchio trevisano, watercress, salad burnet, tiny spring onions, etc. – the larger the selection the more interesting the salad will be; clarified butter or a mixture of butter and oil; 4 tablespoons walnut oil or 2 tablespoons each walnut oil and sunflower or arachide oil mixed; 1 large or 2 small avocados; 1 generous tablespoon white wine vinegar; 170 g streaky bacon, in one piece, green or lightly smoked; 4 slices of white bread; 1 teaspoon chopped chives; 1 teaspoon chopped parsley; salt and freshly ground pepper; 18 walnut halves

Preparation info

serves
6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

a selection of lettuces and salad leaves, e.g. butterhead iceberg, endive, radicchio trevisano, watercress, salad burnet, tiny spring onions, etc. – the larger the selection the more interesting the salad will be</

Supper

Method

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 7mm 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 7mm cubes. Fry until golden in clar