It sounds fancy, doesn't it? The word vinaigrette makes this salad seem loftier than it is, we promise. Since vinaigrette is essentially three parts oil to one part vinegar or lemon juice (plus whatever else you want to throw in), there's really nothing to it.
You can peel and slice and avocado, right? You can heat pre-cooked bacon in the microwave, yes? And we know you can whisk together a few simple ingredients you probably already have on hand.
This salad is easy. And it's colorful, rich and sharp.
Inspired by Sunset Magazine, but tinkered around with by Half Assed Kitchen...
Rating: 1/4 assed (SO easy)
Here's what you need and how you do it
5-6 slices bacon (get pre-cooked if you can)
2 firm-ripe avocados
2 Tablespoons flat-leaf parsley, chopped
Vinaigrette:
1/2 cup olive oil
3 Tablespoons lemon juice
1/4 teaspoon salt (or more to taste)
1/2 teaspoon sugar
1 Tablespoon minced shallot (optional)
Cook or heat bacon and mince. Cut avocados in half and stab pits with a sharp knife. Twist gently to remove pit. Score avocado skin and gently peel (it should come off easily if it's ripe). Slice avocados into wedges.
Mix vinaigrette ingredients.
Serve avocado wedges on a plate, top with warm bacon, sprinkle with parsley and spoon vinaigrette over the top.
For a printable version of this recipe, click here.