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Baby Head Lettuce Salad with Caramelized California Avocados

Baby Head Lettuce Salad with Caramelized California Avocados


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Serving Size: 6

As needed Roquefort Herb Vinaigrette (recipe follows)
As needed Bacon Confit (recipe follows)
12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
2 each large Fresh California Avocados*, peeled, seeded, cut into 6 wedges
As needed Granulated sugar as needed
As needed Oil as needed
As needed Roquefort Herb Vinaigrette (Yield: 3 cups)
1 shallot
1 oz. wholegrain mustard
2 oz. maple syrup
4 oz. golden balsamic vinegar
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
4 oz. mild extra virgin olive oil
4 oz. rice bran or canola oil
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh marjoram, chopped
4 oz. Roquefort cheese, crumbled
As needed Bacon Confit
1 lb. piece of Applewood-smoked slab bacon, cut 1" thick, rind removed

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


Roquefort Herb Vinaigrette:

  1. Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.

Bacon Confit:

  1. Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use.
  2. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.


  1. Place the lettuce leaves in a large bowl and dress lightly. Set aside.
  2. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.

To Assemble:

  1. Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.

* A large Fresh California Avocado weighs about 8 oz.

Recipe Tags

  • avocado salad
  • bacon
  • blue cheese
  • chef
  • cooking with avocado
  • foodservice
  • salad

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