Bacon, egg and avocado salad

AT A GLANCE

  • Serves 4 people

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

  • 6 eggs, at room temperature
  • 6 streaky bacon rashers, rind removed
  • Olive oil, for drizzling
  • 4 thin slices of sourdough bread (we used miche)
  • 1 garlic clove, halved
  • 4 baby cos lettuces, outer leaves removed, hearts quartered lengthways
  • 2 avocados, sliced
  • 8 anchovy fillets, halved lengthways
  • Coarsely chopped flat-leaf parsley and finely grated parmesan, to serve
  •  
  • Tarragon-anchovy dressing
  • 1 egg yolk
  • 4 anchovy fillets
  • 1 garlic clove
  • 2 tsp Djion mustard
  • tbsp red wine vinegar
  • 125 ml (½ cup) mild-flavoured extra-virgin olive oil
  • 1½ tbsp lemon juice
  • 2 tbsp crème fraîche
  • 1 tbsp finely chopped tarragon, or to taste
01   Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled). Refresh in iced water and peel.
02   Meanwhile, for tarragon-anchovy dressing, process yolk, anchovies, garlic, mustard and vinegar in a food processor to combine, then, with the motor running, add oil in a thin, steady stream, processing until thick and emulsified. Stir in lemon juice, crème fraîche and tarragon, season to taste and chill until required.
03   Heat a char-grill pan or barbecue to high heat. Drizzle bacon with oil and grill in batches, turning occasionally, until crisp (2-3 minutes). Drizzle sourdough with oil and grill, turning once, until charred and toasted (1-2 minutes each side). Rub with cut sides of garlic.
04   Divide cos among bowls, top with avocado and torn egg, crumble croûtons and bacon on top and scatter with anchovies. Drizzle with tarragon-anchovy dressing, top with parsley and grated parmesan and serve.

Topics:

SALAD, FAST, SPRING, MAIN, COS LETTUCE, AVOCADO, EGGS, BACON

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2017

Nov 2017

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