California Avocado Recipe Cards

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CALIFORNIA AVOCADO, BACON AND TOMATO SALAD

Recipe Provided By Copyright © 2009, Chefs Mary Sue Milliken and Susan Feniger

1
Preparation: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves: 4

Ingredients

  • 8.0008 slices bacon, cut into 1-inch dice
  • 2.0002 Tbsp. large capers, thoroughly drained and patted dry
  • 4.0004 thin slices red onion
  • 12.00012 cup assorted lettuces, such as romaine, arugula, escarole and watercress
  • 1.0001 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
  • 4.0004 medium tomatoes, cored and diced
  • 0.000 Homemade Croutons (see make-ahead recipe below)
  • 0.000 Vinaigrette (see make-ahead recipe below)
  • 1.0001 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced
  • 0.000 Cracked Black Pepper Oil, optional (see make-ahead recipe below)
  • 0.000

    Homemade Croutons

  • 3.0003 Tbsp. Tbsp. extra virgin olive oil
  • 4.0004 slices crusty whole wheat bread, torn into small pieces
  • 0.000 Salt, to taste
  • 0.000 Freshly ground black pepper, to taste
  • 0.000

    Vinaigrette

  • 0.500½ cup extra virgin olive oil
  • 2.0002 Tbsp. apple cider vinegar
  • 1.0001 lemon, juiced
  • 2.0002 tsp. spicy Dijon mustard
  • 2.0002 cloves garlic, crushed or minced
  • 0.000 Salt, to taste
  • 0.000 Freshly ground black pepper, to taste
  • 0.000

    Cracked Black Pepper Oil

  • 2.0002 Tbsp. coarsely ground black pepper
  • 1.0001 tsp. salt
  • 0.500½ cup extra virgin olive oil
  • 2.0002 freshly squeezed lemon juice

Instructions

  1. Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan. 
  2. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels.
  3. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings. 
  4. Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons. 
  5. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly. 
  6. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil. 
  7. Sprinkle with capers and serve immediately.

Homemade Croutons

  1. Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning.
  2. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes.
  3. Remove from heat.

Vinaigrette

  1. In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.
  2. Whisk vigorously to combine. Refrigerate.

Cracked Black Pepper Oil

  1. In a small bowl, whisk together all of the ingredients. Reserve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission