2 reviews, 4.5 star(s). 100% would make again

Ready in 20 minutes



175 lean streaky bacon
225 French garlic sausage
110 mushrooms; small, open-cup
75 Roquefort or other cheese
2 avocados; ripe
1 leaves removed
1 leaves removed
50 stalks removed
50 stalks removed
4 spring onions; finely chopped
1 -- For the dressing --
150 ml soured cream
1 clove garlic; peeled and crushed
2 tbsp good-quality mayonnaise
1 tsp (heaped) wholegrain mustard
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1 salt and freshly milled black pepper
1 rustic bread

Original recipe makes 8



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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Comment or review

Quick and delicious, can also work well with anything you have to hand.
MalcolmF 6y ago

[I posted this recipe.]
MalcolmF 6y ago

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