Bacon Avocado Salad
Source: Ben de Vries, Luella
This recipe was demonstrated for CUESA's Market to Table program on April 28, 2012.
¼ cup bacon
1 cup balsamic vinegar
1 large avocado
Salt and pepper
⅓ cup chopped tomatoes
2 to 3 sprigs fava leaves, picked and roughly chopped
2 tablespoons Arbequina extra virgin olive oil
1. Chop bacon into small squares and crisp over low heat on stove top.
2. In a separate pan over a very low flame, reduce the balsamic vinegar until ¼ cup remains.
3. To plate, peel the avocado and slice it into ½-thick-inch pieces; season generously with salt and pepper. Sprinkle and drizzle the avocado with the olive oil, vinegar, fava leaves, tomatoes, and bacon.