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Warm Bacon and Avocado Salad
Crisp greens, creamy avocado, and salty bacon mingle under a punchy, warm pan dressing. Frying the bacon and shallots creates a deeply savory base for the vinaigrette, while toasted pine nuts add an irresistible crunch. Pouring the hot dressing straight from the skillet slightly wilts the baby leaves and warms the avocado slices just enough to soften them. It's a satisfying lunch or a brilliant starter that you'll want to keep in your regular rotation.
Ingredients
- 125g (4oz) streaky bacon rashers, rinded and cut into small, neat pieces (lardons)
- 1 shallot, finely chopped
- 120g bag mixed baby salad leaves
- 1 ripe avocado
- 50g (2oz) pinenuts
- 4 tbsp olive oil
- 4 tbsp red wine vinegar
- salt and ground black pepper
Instructions
- 1Divide the mixed baby salad leaves evenly among four serving plates. Halve, pit, and peel the avocado, then slice the flesh and arrange it over the greens.
- 2Place the bacon pieces and chopped shallot in a cold frying pan, then turn the heat to medium. Starting with a cold pan helps the bacon fat render slowly for maximum crispiness. Cook until the bacon is crisp and the shallots are tender.
- 3Stir the pine nuts, olive oil, and red wine vinegar into the pan with the bacon. Let the liquid bubble for 1 minute to lightly toast the nuts and emulsify the dressing. Season with salt and black pepper.
- 4Spoon the hot bacon, pine nuts, and pan dressing directly over the plated salads. The warm dressing will slightly wilt the greens and soften the avocado.
Notes
- Prep ahead: Slice the avocado just before serving so it doesn't turn brown.
- Swap: If you don't have pine nuts, chopped walnuts or slivered almonds work beautifully.
- Serving: Make sure to pour the dressing while it's still hot to get that signature wilted texture on the greens.