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Salade Tiède with Avocado, Bacon and Walnut Oil Dressing
- serves
6
- Difficulty
Medium
By Darina Allen
Published 2001
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</
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
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