Bacon and Avocado Salad With Parmesan Croutons

"Bacon and Avocado Salad with Parmesan Croutons"
 
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Ready In:
18mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat the oven to gas 6, 200C, fan 180°C To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper. Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown. Remove the tray from the oven and set aside.
  • For the dressing, whisk all the ingredients except the basil leaves. Once well combined, stir in the chopped basil.
  • To assemble the salad, put the little gem lettuce leaves into a large wide serving bowl, add the watercress, then top the chopped avocado and pumpkin seeds.
  • Chop the bacon into small pieces then fry in the olive oil in a large frying pan over a medium heat, until golden and crisp. Remove with a slotted spoon and scatter over the salad. Drizzle with the dressing, lightly toss, and serve.

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