BLAT salad

Australian Gourmet Traveller recipe for BLAT salad
BLAT salad

BLAT salad

Ben Dearnley

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.


Buttermilk dressing



1.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.
2.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.
3.Meanwhile, for buttermilk dressing, shake ingredients in a sealed jar to combine and season to taste.
4.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.

Drink Suggestion: Light sparkling prosecco. Drink suggestion by Max Allen


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