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p41 Warm Bacon & Avocado Salad

Warm Bacon & Avocado Salad

This Warm Bacon & Avocado Salad works well for lunch or dinner. Just be ready to serve it as soon as it is done.

Course: Appetizer, Dinner, lunch
Cuisine: American, Irish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 8 Servings
Calories: 246 kcal
Author: Darina Allen

Ingredients:

Salad:

  • Selection of lettuces and salad greens, such as butterhead, iceberg, Belgian endive, radicchio, trevisano, watercress, and salad burnet
  • 6- ounces (170 g) slab bacon, unsmoked or lightly smoked
  • Clarified butter, or a mixture of butter and oil, plus olive oil, for cooking the bacon
  • 4 slices low FODMAP white bread
  • Sunflower or olive oil, for cooking the croutons
  • 1 avocado (160 g total)
  • 18 fresh walnut halves, to garnish (optional)

Dressing:

  • 3 tablespoons walnut oil, or a mixture of 2 tablespoons walnut oil and 1 tablespoon sunflower oil
  • 1 tablespoon Chardonnay wine vinegar
  • 1 teaspoon freshly chopped chives
  • 1 teaspoon freshly chopped flat-leaf parsley
  • Sea salt and freshly ground black pepper

Preparation:

  1. Wash and dry the salad greens, then tear into bite-size pieces. Put into a bowl, cover, and refrigerate until needed.
  2. Cut the rind off the bacon, then cut the bacon into ¼-inch (6 mm) cubes. In a skillet, cook in clarified butter or a mixture of butter and oil until golden. Drain on paper towels.
  3. Make the Croutons: Cut the crusts off the bread, then cut into strips ¼ inch (6 mm) wide and into exact cubes. In a skillet, heat at least ¾ inch (2 cm) sunflower or olive oil until almost smoking. Add the croutons to the hot oil and stir once or twice; they will color almost immediately. Place a strainer over a Pyrex or stainless steel bowl. When the croutons are golden brown, pour the oil and croutons into the strainer. Drain the croutons on paper towels. The croutons may be made several hours or even a day ahead.
  4. Make the Dressing: In a small bowl, beat together the liquid ingredients, then add the chopped herbs and season with salt and freshly ground pepper.
  5. Halve the avocado and remove the pit. Peel and cut into ½-inch (12 mm) dice.

  6. To serve, toss the salad greens in just enough of the dressing to make them glisten. Add the crisp, warm croutons and the diced avocado. Toss gently and divide the salad among eight plates. In a hot skillet, recook the bacon in a splash of olive oil until crisp and golden, then scatter the hot bacon over the salad. Garnish with the walnut halves, if desired. Serve right away.

Notes:

Tips

Nutrition Facts
Warm Bacon & Avocado Salad
Amount Per Serving
Calories 246 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 1g5%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.