Salade Tiède with Avocado, Bacon and Walnut Oil Dressing

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 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
  • 170 g streaky bacon, in one piece, green or lightly smoked
  • 4 slices of white bread
  • clarified butter or a mixture of butter and oil
  • 1 large or 2 small avocados

Walnut Oil Dressing

  • 4 tablespoons walnut oil or 2 tablespoons each walnut oil and sunflower or arachide oil mixed
  • 1 generous tablespoon white wine vinegar
  • 1 teaspoon chopped chives
  • 1 teaspoon 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 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 clarified butter or a mixture of butter and oil. Drain on kitchen paper. Make the dressing in the usual way by whisking the ingredients together; add the chopped herbs. Halve the avocado, remove the stone, peel and cut into 1cm dice.