This salad made my brain explode with happiness brought on from umami flavors of complete perfection! The creamy dressing of avocado & mayonnaise, the fresh tomatoes and crispy, smokey bacon just melt my foodie heart.
2 thick-sliced artisanal sourdough-style bread (light brown or white)
100 g smoked bacon strips
120 g cherry tomatoes (quartered)
15-20 g very thinly-sliced shallots (about 1 small)
60 g red & green oak lettuce
30 g fresh spinach
2 large handfuls of plucked dill leaves (around a 1/2 of a cup)
60 g mayonnaise
20 g crème fraîche
2 t white wine vinegar
80 g avocado (about 1)
Start by cooking the bacon until very crispy. Set aside on a plate with a paper towel.
Place all of the dressing ingredients into a small blender and blend away. Or mash it until you are satisfied.
Lay all of the oak leaves on top of each other in bunches on the cutting board and slice through them 1/2-1 cm strips (about a 1/4-1/2 of an inch). You can slice the spinach the same, (but I like to do it a little thinner (1/4 cm or about 1/8 of an inch) because of its thicker texture. Quarter the tomatoes. Thinly julienne the shallots (thin as a toothpick).
Place the bread on the plate and spread on 2 T of the dressing per bread. Place the bacon strips evenly between the two pieces of bread. Then add the salad ingredients with some s&p to a mixing bowl and toss together with about 15 g (about 1 T) per serving of the dressing. Lay on top of the bread with bacon. Garnish with some more dill and serve.