Baby Lettuce with Caramelized Avocado

By RossanaV

Ingredients

• • Roquefort Herb Vinaigrette (recipe follows)
• • Bacon Confit (recipe follows)
• • 12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
• • 2 each large Fresh California Avocados*, peeled, seeded, cut into 6 wedges
• • Granulated sugar as needed
• • Oil as needed
• Roquefort Herb Vinaigrette (Yield: 3 cups)
• • 1 shallot
• • 1 oz. wholegrain mustard
• • 2 oz. maple syrup
• • 4 oz. golden balsamic vinegar
• • 1 tsp. sea salt
• • 1/4 tsp. fresh ground black pepper
• • 4 oz. mild extra virgin olive oil
• • 4 oz. rice bran or canola oil
• • 1 Tbsp. fresh tarragon, chopped
• • 1 Tbsp. fresh marjoram, chopped
• • 4 oz. Roquefort cheese, crumbled
• Bacon Confit
• • 1 lb. piece of Applewood-smoked slab bacon, cut 1” thick, rind removed

Details

Servings 6
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Roquefort Herb Vinaigrette:
1. Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.

Bacon Confit:
1. Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use.
2. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.
Salad:
1. Place the lettuce leaves in a large bowl and dress lightly. Set aside.
2. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.

To Assemble:
1. Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.