Wednesday, 29 June 2011
We've had some lovely salad weather these past few days, albeit not as horribly warm and humid as the South East has had. I'm not complaining . . . I hate hot and humid together. I don't find that pleasant at all.
I will take sunny and warm over that any day of the week!!
Today for our lunch I made us a delicious salad, using Baby Gem Lettuce from our garden . . . with some fresh yellow and red cherry tomatoes and a fantastic hot bacon and mustard dressing.
Add to that some creamy sliced ripe avocado and a few chives and we had a fabulous salad that was tasty, colourful and quite filling!
Of course the Toddster wasn't overly happy about the idea of having salad for lunch. Meh! You can please em all!
It didn't stop him from scarfing it all down though.
The bacony mustardy dressing was delicious sopped up with some crusty bread. The tomatoes get a bit squidgy too, but still firm. Don't overheat them . . . you don't want them to cook, just release a bit of their juices. Oh so scrummy!!
Quick, healthy, colourful and very, very tasty!
*Avocado and Baby Gem Salad with a Warm Pancetta and Mustard Dressing*
Quick to make and very summery! We had this with some crusty bread. Perfect!
4 TBS olive oil
8 rashers of good quality back bacon, cut into small cubes, or the equivalent
in Pancetta lardons
16 cherry tomatoes, halved (I used a mix of yellow and red)
2 TBS red wine vinegar
2 tsp Dijon mustard
2 tsp grainy Dijon mustard
2 ripe avocados, halved, stoned and sliced
1 TBS coarsely chopped chives
2 baby gem lettuces, washed, dried and leaves separated
4 TBS toasted pinenuts
Heat a skillet over medium heat. Add the bacon or lardons and cook, stirring occasionally until crisp. Add the tomatoes, vinegar, olive oil and mustards. Allow to simmer for several minutes. Arrange the lettuce and sliced avocado on a large platter. Stir the pinenuts and chives into the warm bacon and tomato dressing and pour over top of the salad. Serve immediately!