SNOWPEA, AVOCADO AND BACON SALAD

I'm not sure this salad is very traditional but I have now made it a few times and is on the list of favourites! It is very yummy! The different layers of vegetables make it a meal on its own. But the star of the show is the zesty lime dressing! That's what makes this salad so delicious. To make it even a more complete meal, yesterday we added some hot smoked salmon as one of the possible ingredients suggested. A really top recipe!

Ingredients

1 Tbsp olive oil

300g fresh corn kernels (about 2 corn cobs)

500g snow peas, trimmed and blanched (or raw and thinly sliced)

250g cherry tomatoes, quartered

1 red onion, thinly sliced

4 radishes, thinly sliced

2 large handfuls of coriander leaves, roughly chopped

1-2 jalapeños, thinly sliced

200ml Zesty lime dressing (see below)

pinch of ground cumin

pinch of ground allspice

pinch of sea salt

3 large avocados, stoned

Bacon

80ml / 1/3 cup vegetable oil

500g smoked bacon, cut into lardons

150g / 1 cup pepitas (pumpkin seeds)

1 large handful of oregano leaves, roughly chopped

Salad leaves

a combination of the following leaves (about 3 large handfuls in total):

yellow frisee lettuce hearts
baby radicchio leaves
rocket
flat-leaf parsley sprigs
picked watercress leaves

Zesty lime dressing (makes 500ml / 2 cups)

finely grated zest of 3 limes

300ml freshly squeezed lime juice

115g / 1/2 cup caster sugar

325ml extra-virgen olive oil

2 tsp sea salt

Method

Start by making the dressing.

Combine the lime zest, 100ml of the lime juice and the sugar in a small saucepan and simmer for 5 minutes, or until the zest is soft.

Transfer to a food processor or blender and process, gradually adding the olive oil and remaining juice, until emulsified. Season with salt.

Store in an airtight container in the refrigerator for up to 1 month.

To prepare the salad, heat the olive oil in a medium frying pan over medium heat. Cook the corn for 3 minutes, or until tender. Set aside to cool

To prepare the bacon element, heat the vegetable oil in a large frying pan over medium heat. Cook the bacon for 4-5 minutes until golden. Drain off the oil, add the pepitas and oregano and cook for a further 2 minutes, or until the seeds are lightly toasted and the bacon and oregano are crisp. Transfor to a paper towel to drain.

Combine the corn, snow peas, tomatoes, onion, radish, coriander and jalapeño in a medium bowl. Lightly dress, tossing to coast. Season with cumin, allspice and salt.

Place the salad leaves in a separate bown and lightly dress, toassing to coat.

Quarter the avocados and lightly dress.

To assemble, spread the vegetable mixture flat onto a large serving plate, arrange the avocado on top and scatter with salad leaves and the bacon pepita mixture.

Serves 6

Comments

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