Warm salad with crispy bacon, avocado and blue cheese

Spring has arrived... and although we've seen the thermometer rise to 20 degrees already, brought the barbie out and are wearing summery clothes, the weather is a bit moody and won't let us enjoy it fully... yet.
I always find that people here in Britain dress according to the calendar - not the weather. When they turn over that sheet on their calendar to reveal the word "April", they'll bring out the T-shirts and shorts, no matter what the temperature. It's spring, after all, so it should be warm, right? It's hailing? So what? Think they're going to let the weather dictate what they wear? Wrong!
Well, I feel the same at the moment, foodwise, I mean. I am ready for those summery dishes, I want healthy food, but the temperature makes me ask for something more stodgy and warm.
So I have created this salad, not hot, not cold... perfectly healthy, with young spinach, which has started to appear on our shelves now, but also quite hearty. The creaminess of the gorgonzola and avocado is a nice contrast to the crispy bacon, the crunchiness of the radishes welcomes the spring and the spinach and mushroom bring out that earthy flavour - very heartwarming indeed!

Warm salad with crispy bacon, avocado and blue cheese
(serves 4)

For the salad:
500 g baby leaf spinach (you want soft, velvety leaves)
2 ripe avocados
150 g lean bacon (cut into 1 cm cubes)
OR smoked ham, like Schwarzwälder
200 g baby chestnut or button mushrooms
1 bunch radishes (cut into wedges)
200 g gorgonzola (cut into 2 cm cubes)

For the dressing:
1 shallot (finely chopped)
1 tsp dijon mustard
1 tsp herb paste*
3 Tbsp olive oil
3 Tbsp sherry vinegar
*I usually use a prepared mix (Milherb), but you can make your own by cutting up any fresh herbs and mixing them with salt and olive oil to form a thick paste.

(Takes 15 minutes to prepare)

Fry the bacon bits in a non-stick pan, using a little grapeseed oil, if needed. Lift with a slotted spoon and spread on some kitchen roll so they crisp up. Keep the remaining oil in the pan and use it to fry the mushrooms until they're nice and tender. (If you use small mushrooms, you don't need to cut them up, so they won't disintegrate as you fry them.) Spoon out the avocados, using a teaspoon, to create bite-sized pieces.
Mix the ingredients for the vinaigrette in a salad bowl, add the spinach and the other ingredients, combine well and serve, with the bacon and mushrooms still warm. Accompany with some crusty ciabatta or toasted sourdough bread.

Comments

[Hope Paterson]

Cooking is my passion; and form of meditation. I am excited for the upcoming summer months. I love food that represents warmer weather. I eat salads, of some form or another, everyday. But I have found that by serving them in shallow dishes ,with no tools or cutlery, is the best way to enjoy any salad combination. Put your forks aside because eating with your hands makes all food taste better.
I have recently discovered an incredible partner to this method of gorging on salads- Markouk Bread. This paper-thin flatbread originates in Lebanon but can be found in specialty shops. It makes an excellent wrapping tool for light or rich salads alike. I place my folded piece of bread in a cast iron pan and lightly crisp it. Hey presto the bread become the napkin, tool and carbohydrate!!!!

[Linda]

Great salad recipe...came to your site while looking for information on Markouk Village Bread.....I have just discovered it and have enjoyed it with salads and wraps, as well. The clerk at the store where I bought it mentioned a rice recipe using this bread...He didn't know the details...Have you heard of any or do you know of any other uses

[Denise]

I make this wonderful baby spinach salad - I change ingredients depending on my mood -
This weeks salad consists of:
Baby spinach, grilled chicken, goat cheese, crunchy chinese noodles, pine nuts, mandarin oranges (I buy the jar of them, so I can add as many as I like), tomato, bacon bits and hard boiled egg. Sometimes I add beets. I change the dresssing around to fit my mood too! Its so versitile! and great for your iron! Enjoy!!