Crisp pancetta, avocado and cos salad

Cooking Salads Crisp pancetta, avocado and cos salad

This light and lovely salad will fast become a lunch-time favourite.

Lables: Low carb Low sugar Vegetarian Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place egg yolks, lemon juice, mustard and garlic in the bowl of a food processor and process until combined. With motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the water and process until combined. Taste and season with salt.
  2. Heat a large non-stick frying pan over medium-high heat. Add half the pancetta and cook for 2 minutes or until brown all over and crispy. Transfer to a plate lined with paper towel. Repeat with remaining pancetta. Coarsely chop.
  3. Preheat grill on high. Place the bread on a baking tray and brush both sides with oil. Cook under preheated grill, about 5cm away from heat source, for 1 minute each side or until lightly browned. Cut slices in half.
  4. Place the cos, avocado, pancetta and bread pieces in a large serving bowl. Drizzle with dressing and serve immediately.

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2 egg yolks
2 tsp fresh lemon juice
1 tbsp wholegrain mustard
1 clove garlic, crushed
125ml olive oil
2 tbsp warm water
Pinch of salt
300g sliced Primo Gourmet Selection Pancetta
1/2 French stick , thinly sliced
1 tbsp olive oil
2 baby cos lettuces, washed, dried, larger leaves torn
2 large avocados, halved, stone removed, peeled, chopped

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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