Salade estivale croquante

Ingrédients

• 400 g Ciabatta
• 3 Clove Garlic
• 1 Cucumber
• 300 g Plum Tomatoes
• 400 g Bacon Lardons
• 2 Avocado
• 5 Anchovy
• 1 tbsp Dijon Mustard
• 4 Baby Gem Lettuce
• Salt
• Black Pepper
• Olive Oil

Préparation

1. 1

   Preheat the oven to 180°C/356°F.

2. 2

   Cut up your ciabatta into crouton sized pieces. Place in an oven dish and cover in olive oil. Grate the garlic cloves over the bread. Salt generously. Mix together and place in the oven for 45 minutes.

3. 3

   Peel and de-seed your cucumber. Chop the cucumber, lettuce, avocados and tomatoes.

4. 4

   Pan fry your bacon lardons, starting on a low heat and gradually bringing it up to a high heat. Remove when crispy. Save the bacon fat and pour over the croutons.

5. 5

   Dressing time. Chop your anchovies. Then pour 4 tbsp of olive oil, the juice of a lemon, dijon mustard, a sprinkling of salt, a grinding of pepper and the anchovies into a jar. Put on the lid and shake well.

6. 6

   Assemble the salad and enjoy!