I love a good salad in the summer but I want it quite substantial. Just vegetables usually doesn’t cut it for me. I saw Lotta at Två små kök present a similar salad on Instagram and craved a similar version immediately.
Instead of Lotta’s bacon I used pancetta that I prefer to bacon in general cooking. But for breakfast bacon is always the winner.
Pancetta salad with blue cheese dressing, serves 1
1-2 handfuls mixed salad leaves
5-6 cherry tomatoes, halved
1/2 avocado, cut into pieces
4-5 thin slices pancetta
a good chunk of mild blue cheese, such as gorgonzola
100 ml creme fraiche or soured cream
1 tbsp mayo
Fry the pancetta in the oven until crisp; 10 minuted at 200C.
Mush up the cheese with a fork in a bowl and stir in the soured cream or creme fraiche. Add the mayo and try to get rid of any lumps. Season.
Place lettuce, tomato and avocado on a plate. Chop the pancetta and scatter over the salad and drizzle with plenty of dressing.