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BLAT salad

Bacon, lettuce, avocado and tomato: it's pretty straightforward - delicious. Use free-range bacon, preferably from a smokehouse if you can find it, and whichever tomatoes are ripest on the day.

You'll need

200 ml olive oil 200 gm thinly sliced rindless streaky bacon 200 gm Vienna-style white bread, diced 1 garlic clove, crushed 6 cups (loosely packed) mesclun 700 gm mixed cherry tomatoes, halved 4 oxheart tomatoes, cut into wedges 2 avocados, cut into wedges   Buttermilk dressing 130 ml buttermilk 2 tsp Dijon mustard Juice of 1 small lemon 2 tbsp mellow-flavoured extra-virgin olive oil 2 tbsp finely chopped chives


  • 01
  • Preheat oven to 150C. Heat 1 tbsp oil in a large non-stick frying pan over high heat and fry bacon in batches, turning occasionally, until crisp (5-7 minutes). Transfer to an oven tray lined with baking paper and keep warm in the oven. Chop into bite-sized pieces before serving.
  • 02
  • Strain bacon fat and wipe frying pan clean, then return strained fat to pan and bring to medium-high heat. Combine bread, garlic and remaining oil in a bowl and toss to coat bread. Season bread to taste and fry it in bacon fat, turning occasionally, until golden and crisp (2-4 minutes). Drain on paper towels briefly.
  • 03
  • Meanwhile, for buttermilk dressing, shake ingredients in a sealed jar to combine and season to taste.
  • 04
  • Combine mesclun, tomatoes and avocado in a bowl. Add bacon and fried bread and lightly toss to combine. Transfer to a platter, drizzle with buttermilk dressing and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Light sparkling prosecco.

Featured in

Mar 2016

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