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Warm Bacon and Avocado Salad
Bacon lardons and a finely chopped shallot fry in four tablespoons of olive oil until the bacon crisps and the shallot softens, then four tablespoons of red wine vinegar go straight into the pan — the sizzle builds the warm dressing in seconds. Fifty grams of pine nuts toast separately and scatter over 120g of mixed baby leaves with sliced avocado before the pan dressing pours on top, barely wilting the greens. Four servings in 20 minutes, the avocado going in last so it warms without turning soft.
Equipment
- Skillet
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.
