Crisp pancetta, avocado and cos salad

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

Recipe «Crisp pancetta, avocado and cos salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.