Alice Zaslavsky’s cookbook In Praise of Veg, celebrates vegetables in all of their glory, hero-ing them at the centre of 150 recipes. She shared her delicious BLT Salad recipe with us for Issue 2 of ele Magazine.
500g mixed tomatoes (mix of heirloom and cherry), halved
1 spring onion, finely chopped
2 tablespoons apple cider vinegar
100g streaky bacon rashers
½ head lettuce (butter or cos/romaine work best), leaves separated, washed and dried
½ head frisee (curly endive), leaves separated, washed and dried (optional)
½ avocado, sliced into wedges
Lemon Wedges, to serve
Crusty bread, to serve (optional)
½ cup (120g) mayonnaise (home-made, or whole egg store-bought)
3 tablespoons roughly chopped parsley
1 garlic clove, grated or crushed
1 ripe avocado, skin and stone discarded
Preheat the oven to 240°C (475°F). Line a baking tray with foil.
Toss the tomatoes, spring onion and vinegar together in a bowl and set aside to pickle slightly.
Drape the bacon over a wire rack and place on the lined baking tray. Transfer to the oven and bake for 10 minutes, or until the bacon is golden. Remove from the oven and leave to cool slightly. If you like, use scissors to cut the bacon into bite-sized pieces.
Meanwhile, put the Avo-li ingredients in a food processor, add the pickling liquid from the tomatoes and blend until creamy and combined (alternatively, you can use a stick blender). If your Avo-li splits, add a dash of warm water and use a whisk to bring it back together. Season to taste with sea salt and freshly cracked black pepper.
Spoon the Avo-li into a serving dish, smearing it around to the edge, as you might butter on toast. Top with the lettuce leaves, frisee (if using), avocado, tomato mixture and bacon pieces. Serve immediately, with lemon wedges and crusty bread.