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Bacon, Avocado & Pine Nut Salad
This warm bacon and avocado salad brings together crisp greens, creamy textures, and a punchy pan dressing. Cooking the bacon and shallots creates a savory base for the quick vinaigrette, which gets a nutty crunch from toasted pine nuts. The hot dressing slightly wilts the baby leaves while warming the sliced avocado. It comes together in minutes, making it a great choice for a fast weekday lunch or a light dinner starter.
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 on top of the greens.
- 2Cook the bacon pieces and chopped shallot in a frying pan until crisp. Stir in the pine nuts, olive oil, and red wine vinegar, allowing the liquid to bubble for 1 minute. Season the mixture with salt and black pepper.
- 3Spoon the hot bacon, pine nuts, and pan dressing over the plated salads. Serve immediately while the ingredients are still warm.