BLT Salad and Chive Croutons
with Avocado and DIY Ranch
All the flavours of the classic sandwich, with a twist? Yes, please! Crispy bacon, a creamy homemade ranch and golden chive croutons add a touch of indulgence to this fresh and hearty BLT-inspired main-dish salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
½ unit(s)
Iceberg Lettuce Head
1 unit(s)
Avocado
113 g
Baby Heirloom Tomatoes
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7 g
Chives
1 unit(s)
Demi Baguette
(Contains Barley, Wheat May contain Tree nuts, Sesame, Soy)
2 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Shallot
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium. When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Meanwhile, cut baguette into 1-inch pieces. On a parchment-lined baking sheet, toss baguette pieces with reserved bacon fat, then season with half the garlic salt and pepper.
- Toast in the middle of the oven, for 5-6 min, stirring halfway through, until lightly golden.
- Remove from oven and set aside.
- Meanwhile, peel, then finely chop shallot.
- Remove and discard outer layer of lettuce. Remove stem, tear half the lettuce into bite-size pieces (use all the lettuce for 4 servings).
- Thinly slice chives.
- Halve tomatoes.
- In a large bowl, whisk together sour cream, mayo, shallots, half the chives, remaining garlic salt, and vinegar. [tester: does this need any pantry sugar?]
- Remove half the dressing to small bowl. Set aside.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- Sprinkle croutons with remaining chives. Toss to combine.
- To the large bowl with dressing, add lettuce.Toss to coat.
- Divide salad between plates.
- Top with tomatoes, avocado and chive croutons.
- Drizzle with remaining dressing.
- Crumble bacon over top.
