Salad with mushrooms, avocado, and crispy bacon on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/salat-s-shampinonami-avokado-i-xrustyashhim-bekonom/Notes on ingredients:

      Mushrooms. Champignons are a widely available versatile option. It is best to choose the strongest young mushrooms – they have a more intense sweet flavor and good texture when fried. Both regular white and royal (brown) champignons can be used. The latter will have a slightly richer taste.

      An alternative to champignons is oyster mushrooms. They will also be good in this salad.

      Avocado. Take a ripe avocado of any variety, not too soft, without dents or black spots on the skin.

      Bacon. This refers to smoked belly. The most convenient option is pre-sliced bacon. If you only have a whole piece of belly, it’s better to freeze it slightly before slicing – this way you can get thinner slices.

      Tomatoes. The optimal option is cherry tomatoes. They are always sweet and ripe, with extremely rare exceptions. In season, you can use regular large tomatoes, cutting them into large cubes or wedges. The main thing is that the tomato is ripe and tasty.

      Salad leaf. Here I used a salad mix of romaine, radicchio, frisée, and arugula. If you don’t like excessive bitterness in salads, feel free to stick with just romaine or take another neutral salad – for example, iceberg or lollo bionda.

      Oil. In this recipe, I used extra virgin olive oil – it gives the salad its characteristic earthy note. A refined oil will also work for the dressing – you can use any neutral oil, from sunflower to grape seed oil.

      Vinegar. For the dressing, you can use white wine, apple, sherry, or rice vinegar.

      Mustard. If you don’t have honey mustard, which is listed in the ingredients, take 2 tsp. of Dijon or mustard and add 1 tsp. of honey to the dressing.

      You can also make the dressing without honey if you don’t like it.

      Let’s move on to the preparation.

      Place the bacon on a baking sheet lined with parchment paper.

      Send it to a preheated oven at 200 °C and bake until crispy – 5-10 minutes (the exact time depends on the specific oven).

      Slice the champignons into 3-4 mm thick slices.

      Fry them over medium heat in vegetable oil until cooked. Transfer to a paper towel to absorb excess fat.

      Cut the avocado in half, remove the pit, and peel it. Cut into cubes.

      Cut the tomatoes into 2-4 pieces depending on their size.

      Prepare the dressing. For this, whisk all the ingredients for it with a fork until emulsified.

      Pour a third of the dressing into a separate dish. Add the salad to the rest and mix.

      Place the salad on a plate, add the mushrooms, avocado, tomatoes, and finely chopped crispy bacon.

      Drizzle with the remaining dressing and serve.

      Enjoy your meal!



       This recipe for salad with champignons, avocado, and crispy bacon has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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