Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning .
Now place the bacon on some foil on the grill pan, and grill until it's very crispy - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into 1/4 inch (5 mm) slices, then cut the slices into 1/4 inch (5 mm) strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). Next crumble the cheese and peel and slice the avocados.
To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Just before serving, add half the dressing and mix together. Add the remaining dressing and toss. again so that everything gets a good coating. Finally, sprinkle over the spring onions and serve immediately. This needs lots of good rustic bread on the table.
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|Serving Size: 1 Serving (1146g)|
|Recipe Makes: 8|
|Calories from Fat: 3757 (89%)|
|Amt Per Serving||% DV|
|Total Fat 417.4g||557 %|
|Saturated Fat 126.3g||631 %|
|Monounsaturated Fat 203.3g|
|Polyunsanturated Fat 46.6g|
|Cholesterol 531.6mg||164 %|
|Sodium 7089.3mg||244 %|
|Potassium 2679.6mg||71 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 12.2g|
|Protein 99.5g||142 %|
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Calories per serving: 4223
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