BALT Salad

 

8 slices bacon, cut into 1-inch dice

2 T. large capers, thoroughly drained and patted dry

4 thin slices red onion

12 cups assorted lettuces, such as romaine, arugula, escarole and watercress

1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

4 medium tomatoes, cored and diced

Homemade Croutons (see make-ahead recipe below)

Vinaigrette (see make-ahead recipe below)

1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced

Cracked Black Pepper Oil, optional (see make-ahead recipe below)

 

 

3 T. extra virgin olive oil

4 slices crusty whole wheat bread, torn into small pieces

Salt, to taste

Freshly ground black pepper, to taste

 

1/2 cup Extra virgin olive oil

2 T. apple cider vinegar

1 lemon, juiced

2 tsp. spicy Dijon mustard

2 cloves garlic, crushed or minced

Salt, to taste

Freshly ground black pepper, to taste

 

2 Tbsp. coarsely ground black pepper

1 tsp. salt

1/2 cup Extra virgin olive oil

2 freshly squeezed lemon juice

 

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil. Sprinkle with capers and serve immediately.

 

Homemade Croutons

 

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

 

Vinaigrette

 

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.

Whisk vigorously to combine. Refrigerate.

 

Cracked Black Pepper Oil

 

In a small bowl, whisk together all of the ingredients. Reserve.