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.
© 2001 Darina Allen. All rights reserved.