Yogurtsoda Gratuitous food and travel.

Bacon and salad are kind of oxymorons, I know. The whole idea of a salad is to be healthy. But hey, everyone needs a little protein and avocados have the good kind of fat, and doesn’t buttermilk have calcium?

Whatever the nutritional facts are, this salad is delicious and filling enough to serve as a meal in itself. Adapted from a Scott Tycer recipe, it’s become one of my favorite salads to make and eat.

Ingredients:

1 1/2 avocados, one sliced and the remaining half coarsely chopped
1/4 cup buttermilk
1 tablespoon white wine vinegar
1 small shallot, coarsely chopped
2 teaspoons chopped parsley
1 garlic clove, smashed
2 tablespoons olive oil
salt and pepper
3/4 pound bacon (I use turkey bacon or applewood-smoked bacon)
1 tablespoon extra-virgin olive oil
1 pound mixed baby greens

1. In a blender, combine the chopped avocado with the buttermilk, vinegar, shallot, parsley and garlic and process until smooth. Add the olive oil in a thin stream and process until smooth. Season with salt and pepper. 

2.  In a large skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 6 minutes. Drain the bacon on paper towels, then break it into 1-inch pieces.

3. In a large bowl, toss the baby greens with the bacon and sliced avocado. Add the dressing and toss until evenly coated.