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Recipe Detail Page
Bacon, Lettuce & Tomato Salad
Summer 2009
The sandwich flavours are crunchy and vibrant in this salad. Sparked with a mustard dressing it’s perfect for barbecue fare alongside a burger and dogs or steaks and chops.
Serves 6
4 oz (125 g) thinly sliced pancetta
4 cups (1 L) chopped iceberg lettuce
4 cups (1 L) chopped romaine lettuce
2 cups (500 mL) halved grape tomatoes
1 avocado, pitted and chopped (optional)
Garlic Mustard Dressing
1⁄3 cup (75 mL) light mayonnaise
3 tbsp (45 mL) lemon juice
2 tbsp (25 mL) extra virgin olive oil
1 tbsp (15 mL) Dijon mustard
1 large clove garlic, minced
Salt and pepper to taste
1. Pan-fry pancetta in a nonstick skillet over medium-high heat for about 4 minutes or until crispy. Place on paper towel-lined plate.
2. In a large bowl, combine iceberg and romaine lettuces, tomatoes and avocado, if using. (Undressed salad can be covered and refrigerated for up to8 hours, but don’t cut avocado until last minute, to prevent browning.)
3. For garlic mustard dressing, in a bowl, whisk together mayonnaise, lemon juice, oil, mustard, garlic and salt and pepper to taste. Pour over salad and toss to coat. (Dressing can be covered and refrigerated for up to 1 day.)
Serves 6
