Crisp pancetta, avocado and cos salad

Ingredients

• 2 egg yolks
• 2 tsp fresh lemon juice
• 1 tbs wholegrain mustard
• 1 clove garlic, crushed
• 125ml (1/2 cup) olive oil
• 2 tbs warm water
• Pinch of salt
• 300g thinly sliced mild pancetta
• 1/2 French stick (baguette), thinly sliced
• 1 tbs olive oil
• 2 baby cos lettuces, washed, dried, larger leaves torn
• 2 large avocados, halved, stone removed, peeled, chopped

Method

1. Place egg yolks, lemon juice, mustard and garlic in the bowl of a food processor and process until combined. With motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the water and process until combined. Taste and season with salt.
2. Heat a large non-stick frying pan over medium-high heat. Add half the pancetta and cook for 2 minutes or until brown all over and crispy. Transfer to a plate lined with paper towel. Repeat with remaining pancetta. Coarsely chop.
3. Preheat grill on high. Place the bread on a baking tray and brush both sides with oil. Cook under preheated grill, about 5cm away from heat source, for 1 minute each side or until lightly browned. Cut slices in half.
4. Place the cos, avocado, pancetta and bread pieces in a large serving bowl. Drizzle with dressing and serve immediately.

Notes

• Microwave tip: Place half the pancetta in a single layer between 2 sheets of paper towel on a heatproof microwave-safe plate. Cook on High/800watts/100% for 3 minutes or until crisp around the edges. Transfer to a chopping board. Repeat with remaining pancetta.

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