Name: Blt salad bowl
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: Dressing; 2 tablespoon whole-egg mayonnaise; 1 tablespoon lemon juice; 1 clove garlic, crushed; 4 rashers rindless bacon; 8 sourdough bread, 1cm thick slices; 2 tablespoon extra-virgin olive oil; 2 baby cos lettuce, leaves separated and washed dry; 3 large vine-ripened tomatoes, cut into chunks; 1 avocado, cut into chunks; 1 bunch chives, snipped

Ingredients

Dressing

2 tablespoon whole-egg mayonnaise

1 tablespoon lemon juice

1 clove garlic, crushed

4 rashers rindless bacon

8 sourdough bread, 1cm thick slices

2 tablespoon extra-virgin olive oil

2 baby cos lettuce, leaves separated and washed dry

3 large vine-ripened tomatoes, cut into chunks

1 avocado, cut into chunks

1 bunch chives, snipped

Method

1.Preheat oven to 200°C (180°C fan-forced). Place rack over a baking tray. Arrange bacon in a single layer on rack. Bake for about 10-12 minutes, or until crisp and golden.

2.Meanwhile, preheat a grill pan on medium. Brush bread with oil. Char-grill for about 30 seconds each side, or until golden.

3.To make the salad dressing: In a small bowl, whisk all ingredients together and season to taste.

4.In a large bowl, combine lettuce, tomato, avocado, bacon and chives. Toss to combine and drizzle with dressing. Serve with toasted bread.