When I posted my favorite sandwich, I knew it wouldn’t be long before this salad would make its appearance here. Bacon and avocado were simply meant to be eaten together; they really compliment each other. Throw in a simple but special dressing made of gorgeous Roma tomatoes, oil and a hint of garlic and all is well in my world.
This is the salad I used to eat all the time when I was still a low-carber. I still it eat it a lot because, well, it has everything in it I absolutely adore. Do me a favor and try this salad the next time you have friends over; you whip it up in virtually no time, but it never ceases to impress people. It’s just that good.
rocket (or other salad leaves)
3 Roma tomatoes
1 garlic clove
2 tbsp red wine vinegar
4 tbsp oil
* I’ve made a salad for 2 and didn’t give exact quantities because, well, it just really doesn’t matter. Use the amounts you like and that feel and look right on your plate.
I’ve got 3 gorgeous, juicy and bright red Roma tomatoes here. I’ve cut an x at the bottom of each tomato.
Plunged them in boiling water for roughly 30 seconds and then straight into really cold water.
This will make the skin slide right off. No more butchering those poor defenseless tomatoes, you hear me!
Squeeze out most of the seeds. Don’t fret about a seed or two still being in there.
Give the tomatoes a rough chop.
Transfer them to a blender, or be like me, and use your immersion blender. I use my immersion blender for almost everything. Add 4 tbsp oil, 1 coarsely chopped garlic clove, 2 tbsp red wine vinegar and a really good pinch of salt and pepper.
See where we’re going with this? Blend or blitz until you have a smooth, cheerful orange dressing chock-full of flavor. This tastes like summer to me. Check the seasoning, it might need an extra pinch of salt. This dressing is highly addictive and works beautifully with the avocado and bacon. I even dip my bread in it, but well, that’s just me.
I’ve cooked the bacon over low heat until it was golden brown and crispy. Drain them on a paper towel.
Finely slice the red onion.
I’m using 3 crispy baby romaine (little gem) leaves per person. Wash and dry them.
Just break a boll of mozzarella with your hands. Don’t cut it; that looks way too clean. You want it to look a little rustic, so just yank it in coarse pieces.
I’ve also picked a handful of rocket from my back yard. Wash and dry the salad leaves.
I’m going for 1/2 an avocado per person. I cut each half in two, so I end up with four parts.
Just start layering them anyway you like. Get creative. I always start with the romaine, toss the mozzarella, bacon and onion on top. Kinda squeeze the rocket leaves in between and end with the avocado pieces.
Tip: a small handful of Parmesan curls finishes the salad really well.
Drizzle the tomato dressing over the avocado, crack some black pepper on top and serve the rest in a separate bowl. Throw in a big chunk of fresh white bread with a little home made butter and you’re good to go. This salad took me all of 10 minutes to make. Does this look pretty or what?