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BALT Salad<\/p>\nBALT Salad<\/p>\n
<\/p>\n
8 slices bacon, cut into 1-inch dice<\/p>\n
2 T. large capers, thoroughly drained and patted dry<\/p>\n
4 thin slices red onion<\/p>\n
12 cups assorted lettuces, such as romaine, arugula, escarole and watercress<\/p>\n
1 ripe, Fresh California Avocado, seeded, peeled and cut into 1\/2-inch dice<\/p>\n
4 medium tomatoes, cored and diced<\/p>\n
Homemade Croutons (see make-ahead recipe below)<\/p>\n
Vinaigrette (see make-ahead recipe below)<\/p>\n
1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced<\/p>\n
Cracked Black Pepper Oil, optional (see make-ahead recipe below)<\/p>\n
<\/p>\n
<\/p>\n
3 T. extra virgin olive oil<\/p>\n
4 slices crusty whole wheat bread, torn into small pieces<\/p>\n
Salt, to taste<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
<\/p>\n
1\/2 cup Extra virgin olive oil<\/p>\n
2 T. apple cider vinegar<\/p>\n
1 lemon, juiced<\/p>\n
2 tsp. spicy Dijon mustard<\/p>\n
2 cloves garlic, crushed or minced<\/p>\n
Salt, to taste<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
<\/p>\n
2 Tbsp. coarsely ground black pepper<\/p>\n
1 tsp. salt<\/p>\n
1\/2 cup Extra virgin olive oil<\/p>\n
2 freshly squeezed lemon juice<\/p>\n
<\/p>\n
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 saut\u00e9 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.<\/p>\n
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.<\/p>\n
<\/p>\n
Homemade Croutons<\/p>\n
<\/p>\n
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. Saut\u00e9 over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.<\/p>\n
<\/p>\n
Vinaigrette<\/p>\n
<\/p>\n
In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.<\/p>\n
Whisk vigorously to combine. Refrigerate.<\/p>\n
<\/p>\n
Cracked Black Pepper Oil<\/p>\n
<\/p>\n
In a small bowl, whisk together all of the ingredients. Reserve.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n