Monthly Archives: July 2009

07/18/09

California Avocado, Bacon and Tomato Salad

Serves 4

8 slices bacon, cut into 1-inch dice
2 tablespoons large capers, thoroughly drained and patted dry
4 thin slices red onion
12 cups assorted lettuces, such as romaine, arugula, escarole and watercress
1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
4 medium tomatoes, cored and diced
Homemade Croutons (see recipe below)
Vinaigrette (see recipe below)
1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced
Cracked Black Pepper Oil, optional (see recipe below)

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan.

Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels.

Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons.

Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly.

Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil.

Sprinkle with capers and serve immediately.

Homemade Croutons

3 tablespoons extra virgin olive oil
4 slices crusty whole wheat bread, torn into small pieces
Salt, to taste
Freshly ground black pepper, to taste

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning.

Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

Vinaigrette

1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 lemon, juiced
2 teaspoons spicy Dijon mustard
2 cloves garlic, crushed or minced
Salt, to taste
Freshly ground black pepper, to taste

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper. Shake vigorously to combine. Refrigerate.

Cracked Black Pepper Oil

2 tablespoons coarsely ground black pepper
1 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice

In a small bowl, whisk together all of the ingredients. Reserve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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