Bacon and Avocado Salad With Parmesan Croutons
- 100 g ciabatta
- 2 tablespoons oil
- 2 tablespoons parmesan cheese
- 12 lemon
- 2 teaspoons mustard
- 1 teaspoon honey
- 12 lemon
- 4 tablespoons oil
- handful basil
- 2 lettuce
- 50 g watercress
- 2 avocados
- 3 tablespoons pumpkin seeds
- 300 g bacon
- 12 tablespoon oil
- Preheat the oven to gas 6, 200C, fan 180C To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
- Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown.
- Remove the tray from the oven and set aside.
- For the dressing, whisk all the ingredients except the basil leaves.
- Once well combined, stir in the chopped basil.
- To assemble the salad, put the little gem lettuce leaves into a large wide serving bowl, add the watercress, then top the chopped avocado and pumpkin seeds.
- Chop the bacon into small pieces then fry in the olive oil in a large frying pan over a medium heat, until golden and crisp.
- Remove with a slotted spoon and scatter over the salad.
- Drizzle with the dressing, lightly toss, and serve.
ciabatta, oil, parmesan cheese, lemon, mustard, honey, lemon, oil, handful basil, lettuce, watercress, avocados, pumpkin seeds, bacon, oil
Taken from www.food.com/recipe/bacon-and-avocado-salad-with-parmesan-croutons-457929 (may not work)