Summer Crunch Salad

Summer Crunch Salad

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


  1. Preheat the oven to 180 degrees.

  2. 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.

  3. Peel and de-seed your cucumber. Chop the cucumber, lettuce, avocados and tomatoes.

  4. 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.

  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!