Avocado Orange and Mesclun Salad

Avocado Orange and Mesclun Salad
  • 1 tablespoon vegetable oil
  • 3 rashers bacon, cut into short strips
  • 1 bunch asparagus, trimmed
  • 2 navel oranges
  • 1 large avocado
  • 1 egg yolk
  • 1 clove garlic, finely chopped or crushed
  • ½ teaspoon sea salt
  • pinch caster sugar
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil
  • ½ teaspoon sumac
  • cracked black pepper (optional)
  • 250 g mesclun salad leaves
  • 1 cup toasted bread croutons (optional)
  1. Heat the oil in a large frying pan and cook the bacon until crisp (about 3-4 minutes ).Drain on paper towels.
  2. Cut the asparagus into 2 cm pieces and blanch in boiling water until just tender (about for 1 minute). Drain and run under cold water.
  3. Peel the skin and pith from the oranges, then slice into segments (catch the juices in a bowl). Peel and slice the avocado and toss in the saved orange juice.
For the dressing
  1. Place the egg yolk, garlic, salt, sugar and mustard in a small bowl or jug and whisk until emulsified and foamy. While whisking, slowly drizzle in enough oil until creamy and thickened. Season with the sumac and add a little cracked pepper if desired.
To make the salad
  1. Arrange the mesclun leaves on a large platter or shallow salad bowl and top with the avocado slices, orange segments, asparagus spears and crisp bacon.
  2. Lastly drizzle with the sumac dressing and garnish with the croutons.

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