Iceberg salad with bacon and avocado
4 servings
30 minutes
Iceberg salad with bacon and avocado is the perfect combination of freshness and richness. Crispy iceberg, tender avocado, and crunchy bacon create a harmonious palette of textures, complemented by aromatic garlic croutons. The dressing of olive oil and wine vinegar adds a subtle tang and enhances its flavor. This salad embodies the best traditions of European cuisine, where simplicity of ingredients meets the sophistication of flavor combinations. It is great as a light dinner or an exquisite appetizer for main courses. The salad is not only tasty but also nutritious, as avocado is rich in healthy fats while bacon adds a pleasant salty note. This dish pairs wonderfully with white wine or fresh lemonade drinks.
1
Preheat the oven to 190 degrees
2
We cut off the crust from the bread and rub the bread (without the crust) with garlic.
- White bread: 1 piece
- Garlic: 2 cloves
3
Break the bread into small pieces, place them on a baking sheet, drizzle with about 2 tablespoons of olive oil (you can adjust to your taste), and bake in the oven for 8-10 minutes.
- White bread: 1 piece
- Olive oil: 7 tablespoons
4
We wash and dry the iceberg, tear it into small pieces, and place it in a deep salad bowl.
- Iceberg lettuce: 1 piece
5
Fry the bacon in a pan until crispy, and dry it on a paper towel.
- Bacon: 100 g
6
We cut the avocado, remove the pit, slice the avocado, and place it on iceberg leaves, then add croutons and bacon.
- Avocado: 1 piece
- White bread: 1 piece
- Bacon: 100 g
7
Making the dressing: mix 5 tbsp of olive oil, 2 tbsp of wine vinegar, sea salt, and ground black pepper. Pour it over the salad and mix.
- Olive oil: 7 tablespoons
- Wine vinegar: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
