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Avocado and bacon salad

Recipe from: 8/23/2007 12:00:00 AM

Ingredients 13
Servings 4
Time 10


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


Whisk together all the ingredients for the dressing, cover and set aside.
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.

Read more on: shallow-fry

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