The summer salad of your dreams.
Cooking your bacon lardons from low to high heat ensures ultimate crispiness.
Cooking Time (Includes Preparation Time): 45 minutes
Ciabatta - £1.20
Garlic - £0.30
Cucumber - £0.50
Plum Tomatoes - £1.00
Bacon Lardons - £1.75
2 Avocados - £1.70
Anchovies - £0.90
Dijon Mustard - £0.55
4 x Little Gem Lettuce - £2.00
Total - £9.90
Preheat the oven to 180 degrees.
Cut up your ciabatta into crouton sized pieces. Place in an oven dish and cover in olive oil. Grate 3 garlic cloves over the bread. Salt generously. Mix together and place in the oven for 45 minutes.
Peel and de-seed your cucumber. Chop the cucumber, lettuce, avocados and tomatoes.
Pan fry your bacon lardons, starting on a low heat and gradually bringing it up to a high heat. Remove when crispy. Save the bacon fat and pour over the croutons.
Dressing time. Pour 4 tablespoons of olive oil, the juice of a lemon, a tablespoon of dijon mustard, a sprinkling of salt, a grinding of pepper and 5 chopped anchovies into a jar. Put on the lid and shake well.
Assemble the salad and enjoy!