Summer Crunch Salad

Summer Crunch Salad

The summer salad of your dreams.


Cooking your bacon lardons from low to high heat ensures ultimate crispness. 

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 Little Gem Lettuce - £2.00

  • Total - £9.90


  1. Preheat the oven to 180 degrees.

  2. Cut up your ciabatta into crouton sized pieces. Place in an oven dish and douse in olive oil. Grate 3 cloves of garlic over the bread. Salt generously. Mix and place in the oven for 45 minutes.

  3. Peel and deseed your cucumber. Chop it, your lettuce, the avocados and the cherry tomatoes up.

  4. Pan fry your bacon lardons, starting on a low heat and gradually bringing it up to high. Remove when crispy. Save the bacon fat and pour over the croutons.

  5. 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.

  6. Assemble the salad and enjoy!