This salad is a vehicle for bacon. At least that’s how I viewed it when I made it the other day. In all fairness, it also showcases beautiful sweet Early Girl tomatoes and cool, mild avocadoes. It also presents a light, rustic-style dinner completed by a hunk of piquant Gruyère cheese, Walnut Levain bread and a glass of Côtes du Rhône. But, really, it’s about the bacon.
Bacon, Tomato, Avocado Salad with Dijon Vinaigrette
Serves 4-6
1/2 lb. (250 g.) slab bacon, cut in 1/4″ cubes
6 cups mixed greens (red oak, frisée, arugula), washed
4 small red tomatoes, such as early girl, quartered
1 small red onion, thinly sliced, about 1/2 cup
1 avocado, diced
Dijon Vinaigrette (recipe below)
Prepare salad:
Sauté bacon in a skillet over medium heat until browned and fat is rendered, about 8 minutes. Transfer bacon to plate lined with paper towel.
Arrange mixed greens in a serving bowl or on individual plates. Top with tomatoes, onion slices, avocado and bacon. Drizzle with Dijon Vinaigrette. Serve immediately.
Dijon Vinaigrette
(Makes about 1/2 cup)
1 small garlic clove, minced
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup (80 ml.) extra-virgin olive oil
Prepare vinaigrette:
Mix all the ingredients except the oil in a small bowl. Pour in the oil in a steady stream, constantly whisking, to emulsify.
Pingback: e
Well for me, it’s about the bacon and the avocados.
Pingback: Winter Greens Salad with Cranberries and Pistachios | TasteFood
If it is all about the bacon, then I would suggest making a warm Dijon vinaigrette and substitute the rendered bacon fat for the extra virgin olive oil. I never thought I would like a warm salad dressing, but a sojourn in France cured me of that. Delicious.