Avocados with Warm Bacon Parsley Vinaigrette
Photo: Annabelle Breakey; Styling: Karen Shinto
Time: 20 minutes. Crunchy bacon brings out the smokiness of a good Hass avocado, and the sharp vinaigrette helps cut its richness.
How to Make It
Step 1
1
Cook bacon in a large frying pan over medium-low heat until crisp. Drain on paper towels; let cool. Remove pan from heat and discard all but 2 tbsp. bacon fat. Divide avocado wedges among 4 plates.
Step 2
2
Heat reserved bacon fat over medium heat. Add garlic, 1/4 cup water, the lemon juice, and sugar and simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon. Immediately pour over avocado wedges and serve.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1/3 pound thin-sliced bacon
2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Directions
Step 1
1
Cook bacon in a large frying pan over medium-low heat until crisp. Drain on paper towels; let cool. Remove pan from heat and discard all but 2 tbsp. bacon fat. Divide avocado wedges among 4 plates.
Step 2
2
Heat reserved bacon fat over medium heat. Add garlic, 1/4 cup water, the lemon juice, and sugar and simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon. Immediately pour over avocado wedges and serve.
Step 3
3
Note: Nutritional analysis is per serving.
