recipe - Avocado and warm bacon vinaigrette - Nigel Slater Real Fast Food

Avocado and warm bacon vinaigrette

serves 2

One of those salads that is substantial enough to eat as a light supper with some good bread.

avocados - 2, perfectly ripe
streaky bacon - 3 rashers
tomatoes - 3 decent-sized
red wine vinegar - 3 tablespoons
extra-virgin olive oil - 50ml
Dijon mustard - 2 tablespoons
flat-leafed parsley

Cut the bacon rashers into thinnish strips and fry to a crisp in a shallow pan.
Throw the vinegar and olive oil into the pan with the bacon, chop the tomatoes roughly and add them too, then stir in the mustard and leave everything to bubble for a minute.
Chop the parsley.
Peel and halve the avocados then remove the stones.
Cut into thick slices then toss gently with the parsley and warm dressing.



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