Avocado and BLT Salad with Roasted New Potatoes

Name: Avocado and BLT Salad with Roasted New Potatoes
Prep time: 20 min
Total time: 70 min
Yield: 4 - 6 Servings
Ingredients: 1 pound small, waxy new potatoes, halved if large; 3 tablespoons extra virgin olive oil; 1 tablespoon rosemary, finely chopped; 6 slices baconu00a0; 2 shallots, finely chopped; 1 garlic clove, crushed; 4 tablespoons red wine vinegar; 1u00bd teaspoons wholegrain mustard; 2 avocados; 1 tablespoon lemon juice; 10 ounces cherry tomatoes, halved; 1 romaine lettuce, trimmed and roughly shredded

By Leslie Blythe Bacon, Potatoes, Salad Frying, Mixing, Roasting

April 9, 2018

My sister-in-law brought me the food magazine from Waitrose, which is a supermarket in the UK. This Avocado and BLT Salad with Roasted New Potatoes got my attention immediately. It was very easy and really delicious. And yes, there's bacon...

Prep: 20 mins
Cook: 50 mins
Yields: 4 - 6 Servings

Ingredients

1 pound small, waxy new potatoes, halved if large

3 tablespoons extra virgin olive oil

1 tablespoon rosemary, finely chopped

6 slices bacon

2 shallots, finely chopped

1 garlic clove, crushed

4 tablespoons red wine vinegar

1½ teaspoons wholegrain mustard

2 avocados

1 tablespoon lemon juice

10 ounces cherry tomatoes, halved

1 romaine lettuce, trimmed and roughly shredded

Directions

1Preheat the oven to 400˚F. Toss the potatoes in a tin with 1½ tablespoons oil, season and roast for 45 minutes, shaking the tin a couple of times during cooking. Scatter the rosemary over, shake again and return to the oven for 5 minutes until golden and tender. Cool slightly.

2Put the bacon in a large, cold frying pan with ½ tablespoon oil. Set over a low-medium heat and cook gently for 5 minutes until turning crisp at the edges. Add the shallots to the pan and cook for 2 minutes, then stir in the garlic and cook for 1 minute more. Finish with 1 tablespoon vinegar; let it bubble away to nothing, then remove the pan from the heat. Season with black pepper and scrape everything into the tin with the potatoes.

3Stir the mustard and the remaining 1 tablespoon oil and 3 tablespoons vinegar into the bacon mixture; season. Slice the avocados and toss with the lemon juice to prevent browning, then gently tumble through the potatoes, tomatoes and lettuce. Transfer to a serving plate and serve immediately.

Recipe adapted from Waitrose Food, March 2018 issue.

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