Greens With Bacon and Florida Avocado Dressing |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Delicious recipe - love the combo of smooth, crisp, velvety, savory. Found in the Miami Herald. Dressing will keep 3 days (like it's going to need to last that long! LOL) per the article. Ingredients:
1 avocado, coarsely chopped (about 1 1/2 cups) |
1 cup buttermilk |
2 tablespoons white wine vinegar |
2 shallots, peeled and coarsely chopped |
1 tablespoon flat leaf parsley, coarsely chopped |
2 garlic cloves, smashed and peeled |
1 teaspoon kosher salt |
1/2 teaspoon black pepper, freshly ground |
3/4 cup olive oil (fruity, spanish) |
1 lb bacon (cooked until crisp) |
1 avocado, cut into thin wedges |
1 lb mesclun |
Directions:
1. To make the dressing, combine the chopped avocado, buttermilk, vinegar, shallots, parsley, garlic, salt and pepper in a blender; process until smooth. With the motor running, add the olive oil in a thin stream and process until smooth.
2. To make the salad, toss the mesclun with the bacon in a large bowl. Add 1/2 cup dressing and toss until evenly coated. (Refrigerate remaining dressing for later use.).
3. Season the salad with salt and pepper and mound on 8 salad plates. Tuck avocado wedges into greens. Makes 8 servings plus 1 cup additional dressing.
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