We’ve foolishly bought those giant packages of salad greens from Costco a few times in the past with delusions of our small family actually being able to eat all of it before it begins decomposing in our crisper. We’d give ourselves pep talks and try to eat salad every day and though we’ve come close a few times, there’s always some portion of salad sludge that winds up in our fridge. But it was going to be different this time. With family visiting for Thanksgiving we’d have a whole crew to help us. The pumpkin seeds were roasted and the cranberries were in the cupboard in anticipation of becoming part of a delicious “harvest salad,” and then we plumb forgot about that plan until everyone was gone. It was too late to have any chance of saving it all, but surely we could save at least a part of it from going to waste. Things got a little ugly as the lettuce casualty pile grew, but the results of the rescue effort were pretty delicious and well worth our time. Perhaps talking about rotting food isn’t the best way to persuade someone to try a recipe, but please look past our social ineptness and trust us on this one.
Citrus, Avocado, and Bacon Salad
- Salad (rotting is not a requirement, in fact we recommend fresh)
- 1 piece of bacon per person
- a few wonton or egg roll shells
- canola oil, for frying
- 1/4 red onion, sliced
- 1/2 avocado per person, sliced or diced
- 2-3 clementines, peeled and broken into segments
- fresh ground pepper
For the Dressing:
- 1 lemon
- 2 cloves of garlic, minced
- 1/4 C extra-virgin olive oil
- 1 TBSP red wine vinegar
- 2 TBSP honey
- 1/2 tsp. Dijon mustard
- sea salt, to taste
- Cook the bacon. We cook ours over low heat in a cast iron skillet until nice and crispy. Once the bacon is done, lay it on a few sheets of paper towels to degrease. Once cooled, crumble.
- Cut the wonton/egg roll shells into strips. Fill a pan with oil so it goes about 1/2″ up the side of the pan. When it’s hot enough that a few drops of water sizzle and hiss when flicked into the pan you’re ready to go. Working quickly, drop the wonton/egg roll strips into the oil. Flip them over when the entire piece has bubbled. This typically happens very quickly so have your tongs or spatula at the ready. Once both sides are nice and crispy, lay them on a few paper towels to soak up the excess oil and continue with the rest.
- Whisk the dressing ingredients together.
- Assemble the salad by sprinkling it will avocado, clementines, red onion, bacon, and crispy wontons. Drizzle with dressing and sprinkle with fresh ground pepper.