Chef's salad with avocado and bacon

Ingredients for 2 servings:

• 1 head of romaine lettuce
• 1 head of Lollo Rosso or Lollo Bianco, small
• 50 g arugula
• 100 g mushrooms, brown
• 1 avocado(s), ripe
• 75 g blue cheese (Roquefort)
• 1 pack of watercress
• 100g bacon
• 150 g sour cream
• 1 clove(s) garlic, peeled, chopped
• 2 tbsp mayonnaise (salad mayonnaise)
• 1 tsp mustard, sweet
• 2 tbsp olive oil, good, extra virgin
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• Salt and pepper, coarse

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 43 minutes

Salad as a main course in every season

For the dressing, peel and finely chop 1 garlic clove. Place the sour cream in a shaker. Add the salad mayonnaise, sweet mustard, olive oil, white wine vinegar, lemon juice, and the chopped garlic and shake well. Season with salt and coarsely chopped pepper, and let it sit at room temperature while you prepare the salad. Lay the bacon on aluminum foil (it’s best to fold up the edges to prevent any fat from running out) and preheat the oven to 220°C. Now wash the lettuces and clean the mushrooms of any impurities (brush them off). Halve the leaves of both lettuces, cut into bite-sized pieces, or tear them apart, and place them in a large salad bowl. Cut the arugula into approximately 3 cm pieces (if the flavor is too intense for you, you can remove the stems first) and add them to the bowl. The oven should now be at the right temperature for the bacon to be grilled for about 5-8 minutes until crispy. Then place the bacon on a plate lined with kitchen paper. Slice the mushrooms, then halve them, and add them to the bowl. Peel the avocado with a vegetable peeler, halve it, remove the pit, cut it into cubes, and layer it in the bowl. Crumble the cheese (or grated cheese, such as Emmental, instead of Roquefort) over the salad. Slice the watercress and scatter it over the cheese. Finally, cut the bacon into 2-3 cm strips and add it to the salad. I always serve the dressing separately at the table.