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British Recipes

BLT Salad

BLT Salad

BLT Salad

Serves 2 | with Avocado, Ciabatta Croutons and Italian Style Cheese

Recipe Development TeamPublished on June 18, 2024

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All the flavours of a BLT in a mouthwatering salad. With creamy avocado, streaky bacon, baby plum tomatoes and ranch dressing, this dish is one to remember.

Allergens:

Cereals containing gluten

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

8 rasher(s)

British Streaky Bacon

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

125 grams

Baby Plum Tomatoes

1 unit(s)

Avocado

1 unit(s)

Iceberg Lettuce

120 grams

Ranch Dressing

(Contains: Milk, Egg, Mustard)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kJ)3147 kJ

Energy (kcal)752 kcal

Fat61 g

of which saturates15.9 g

Carbohydrate26.4 g

of which sugars4.5 g

Protein24.1 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

Instructions

Bring on the Bacon

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta chunks into a large bowl. Drizzle with oil, season with salt and pepper and toss to coat well.

Prep the Salad

2

a) When the bacon has 10 mins remaining in the oven, pop the croutons on the middle shelf of the oven until golden, 8-10 mins. Once cooked, remove both the bacon and croutons from the oven and set aside to cool, 5-10 mins.

b) While everything roasts, halve the baby plum tomatoes.

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.

d) Halve the iceberg lettuce and thinly slice.

Assemble and Serve

3

a) Once cooled, chop the bacon rashers into large, bite-sized chunks.

b) In a large bowl, combine the lettuce, tomatoes, ranch dressing, croutons and three quarters of the cheese. Season with pepper, then toss to coat well.

c) Divide the dressed salad between 2 serving bowls. Arrange the avocado slices and bacon chunks on top.

d) Sprinkle over the remaining cheese to finish.

Enjoy!

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