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Crisp pancetta, avocado and cos salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delightful salad perfect for lunch.
Ingredients:
  • 2 egg yolks
  • 10.60 gm fresh lemon juice
  • 23.40 gm wholegrain mustard
  • 1 clove garlic, crushed
  • 125ml (1/2 cup) olive oil
  • 40.00 gm warm water
  • Pinch of salt
  • 300g thinly sliced mild pancetta
  • 1/2 French stick (baguette), thinly sliced
  • 18.20 gm olive oil
  • 2 baby cos lettuces, washed, dried, larger leaves torn
  • 2 large avocados, halved, stone removed, peeled, chopped
Instructions:
  • In a food processor, combine egg yolks, lemon juice, mustard, and garlic until smooth. While the processor is running, slowly pour in the oil until the mixture is thick and pale. Add water and process until combined. Season with salt to taste.
  • Begin by warming a spacious non-stick frying pan over medium-high heat. Cook half of the pancetta for about 2 minutes until it turns a crispy, golden brown all over. Place the cooked pancetta on a paper towel-lined plate. Repeat the process with the remaining half of the pancetta and then roughly chop it.
  • Preheat grill to high. Brush both sides of the bread with oil and grill about 5cm away from heat for 1 minute per side until lightly browned. Cut slices in half.
  • Combine the crisp cos lettuce, creamy avocado, crispy pancetta, and crusty bread in a spacious serving bowl. Generously drizzle with the flavorful dressing and enjoy promptly.

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