Ingredients:

  • Thick Rashers Back Bacon – 8
  • Iceberg Lettuce – 1, cut into 12 wedges
  • Beef Tomatoes – 2, sliced into wedges
  • Cucumber – 1/4, thickly sliced
  • Ripe Avocado – 1/2, sliced
  • Lemon Juice – 1 tblsp
  • Cheddar Cheese – 85 gms, roughly grated (optional)

For the Dressing:

  • Mayonnaise – 4 tblsp
  • Sourced Cream – 2 tblsp
  • Milk – 1 tblsp
  • Wholegrain Mustard – 2 tsp
  • Salt and Pepper

Method:

  1. Preheat the grill to high.
  2. Place the bacon rashers on the grill pan and grill for 3-4 minutes, turning once, until crisp.
  3. To make the dressing, place the mayonnaise, soured cream, milk and mustard in a bowl and whisk together until smooth.
  4. Season with salt and pepper.
  5. Divide the lettuce wedges between 4 serving plates with the tomatoes and cucumber.
  6. Toss the avocado slices in the lemon juice and add to the salads.
  7. Drizzle the dressing over the salads.
  8. Halve the bacon rashers and stack on top of the salads.
  9. Sprinkle over the grated cheese, if using.
  10. Serve immediately.

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