Bacon and Avocado
CD ACC 20mins
4 Cold Pork
Vegetables Fruit Salads Accompaniment
Continental Salad Leaves
Cherry Tomatoes, halved
Large Ripe Avocado, peeled, stoned and
Black Olives, pitted and halved
Capsicum, deseeded and diced
tbsp Vegetable Oil
Slices White Bread, cubed
Garlic Clove, crushed
tbsp Olive Oil
tbsp Balsamic Vinegar
and Black pepper
Preheat the grill to hot. In a bowl, whisk together the Olive Oil, vinegar,
honey, Worcestershire sauce, salt and pepper until emulsified.
Grill the bacon until crisp and cut into cubes.
Meanwhile arrange the salad leaves, tomatoes, avocado slices, olives and diced
capsicum (sweet pepper) on a serving plate.
Heat the vegetable oil and butter in a frying pan, add the garlic and bread
cubes and fry over a high heat for 2-3 minutes until golden on both sides. Drain
well on kitchen paper.
To serve - crumble the bacon and croutons over the salad and drizzle over the
vinaigrette just before serving.
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