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Avocado Caesar Salad

Serves: 4; Prep: 10 mins; Cook: 20mins

4 thick slices of bread, cut into cubes
Cooking oil spray
Salt and pepper, to taste
6 slices pancetta, chopped
1 cos lettuce, chopped coarsely
3 hard boiled eggs, quartered
1 cup flaked parmesan cheese
1 large avocado, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic, crushed
2 teaspoons Worcestershire sauce

Spray bread cubes with cooking oil.
Season with salt and pepper.
Cook in a moderate oven (180C) for about 10 minutes or until crisp and golden.
Cook pancetta in a lightly oiled frying pan until browned and crisp.
Whisk dressing ingredients in a small bowl.
Toss pancetta, lettuce, eggs, parmesan, half the avocado and half the dressing together.
Arrange on a serving platter.
Sprinkle with remaining avocado and drizzle with remaining dressing.

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