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.
200 mlolive oil200 gmthinly sliced rindless streaky bacon200 gmVienna-style white bread, diced1garlic clove, crushed6 cups(loosely packed) mesclun700 gmmixed cherry tomatoes, halved4oxheart tomatoes, cut into wedges2avocados, cut into wedgesButtermilk dressing130 mlbuttermilk2 tspDijon mustardJuice of 1 small lemon2 tbspmellow-flavoured extra-virgin olive oil2 tbspfinely chopped chives
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.
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.
Meanwhile, for buttermilk dressing, shake ingredients in a sealed jar to combine and season to taste.
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.