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6 garlic
cloves, unpeeled
4 tbsp
olive oil
1 tbsp
balsamic vinegar
2 tsp
Dijon mustard
250g
rindless, smoked back bacon
100g green
salad leaves
1 small
red onion, halved and sliced
2
avocados, peeled and cut into 1.5cm chunks
450g ripe
tomatoes, cut into 1.5cm chunks |
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Method :
Preheat the
oven to 350F, Gas 4. Put the garlic on a baking tray and roast in the
oven for 30 minutes. Allow the garlic to cool, then squeeze out the
flesh and mash in a small bowl. Add the olive oil, balsamic vinegar and
Dijon mustard, and whisk together well. Season with salt and freshly
ground black pepper. Chop the bacon into bite sized pieces then grill or
dry fry for about 4 minutes, or until it is crispy. Put the salad leaves
in a serving bowl and add the bacon, sliced onion, avocado and tomato.
Toss together well. Whisk the dressing ingredients again to ensure they
are well combined, then pour it over the salad.
While this
may seem like a lot of garlic, roasting the cloves will give a soft,
sweet flavor, which will not overpower the salad. Smoked back bacon is
available from most delicatessens. You can use bacon rashers instead.
Serves 4 - 6
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