CALIFORNIA AVOCADO, BACON AND TOMATO SALAD
Ingredients
- 8 slices bacon, cut into 1-inch dice
- 2 Tbsp. 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 make-ahead recipe below)
- Vinaigrette (see make-ahead recipe below)
- 1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced
- Cracked Black Pepper Oil, optional (see make-ahead recipe below)
-
Homemade Croutons
- 3 Tbsp. Tbsp. extra virgin olive oil
- 4 slices crusty whole wheat bread, torn into small pieces
- Salt, to taste
- Freshly ground black pepper, to taste
-
Vinaigrette
- ½ cup extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- 1 lemon, juiced
- 2 tsp. spicy Dijon mustard
- 2 cloves garlic, crushed or minced
- Salt, to taste
- Freshly ground black pepper, to taste
-
Cracked Black Pepper Oil
- 2 Tbsp. coarsely ground black pepper
- 1 tsp. salt
- ½ cup extra virgin olive oil
- 2 freshly squeezed lemon juice
Instructions
- 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
- 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
- In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.
- Whisk vigorously to combine. Refrigerate.
Cracked Black Pepper Oil
- 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.
Nutrition Information per Serving
Calories 610; Total Fat 53 g (Sat 9 g, Trans
0 g, Poly 5.4 g, Mono 37.3 g); Cholesterol 20 mg; Sodium 500 mg; Potassium 634 mg; Total Carbohydrates 25 g; Dietary Fiber 7 g; Total Sugars 5 g; Protein 11 g; Vitamin A 905 IU; Vitamin C 16 mg; Calcium 69 mg; Iron 2 mg; Vitamin D
0 IU; Folate 103 mcg; Omega 3 Fatty Acid 0.5 g
% Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 6%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Comments
Delicious!
This is a really beautiful and delicious salad. I used vegetarian bacon, and substituted white balsamic for the vinegar. Great served w crusty bread!
Submitted By: Camille - Nov 29, 2012
Thanks for sending me this recipe. I hope it will be delicious.
Submitted By: Enyew - Aug 24, 2011
salad
bacon, large capers,bread
Submitted By: Joan - Mar 12, 2011
To share your comments or rate recipes, please sign in to your profile on CaliforniaAvocado.com
View on Classic Site
