Recipe Centre

Avocado and bacon salad

Preparation time: 10

Cooking time: 15

Ingredients
Blue Cheese Dressing
80 g blue cheese, crumbled
50 ml crème fraîche or sour cream
15 ml lemon juice
15 ml olive oil
salt and freshly ground black pepper to taste
Salad
4 eggs
250 g streaky bacon
1 red pepper, cut into strips
1 red onion, halved and sliced
2 avocados, peeled and sliced
100 g mizuna leaves (or rocket or English spinach)

Method:
Dressing
Whisk together all the ingredients for the dressing, cover and set aside.
Salad
Bring water to the boil in a saucepan, carefully add the eggs and boil for 10 minutes. Remove from the pan and crack the shells immediately to prevent the yolks from forming a blue ring. Heat a dry pan over medium heat and fry the bacon until crisp and brown. Drain the bacon on paper towels and break into pieces. Fry the red pepper strips in the same pan until just warmed through. Shell the eggs and cut them into wedges. Mix the eggs, bacon, red pepper, onion, avocado and mizuna (or rocket or spinach) leaves and serve immediately with the blue cheese dressing.

Recipe From : YOU August 23, 2007

Recipe from YOU : August 23, 2007 See what YOU has in store this month. Subscribe now and save!

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