Summary

Ingredients

• Avocado (s), ripe, approx. 1 - 2
• 1 handful Swiss chard (baby chard) or baby spinach
• 8 slices bacon
• 100 g ciabatta or bauette
• 2 tablespoon olive oil
• clove Garlic (s), approx. 1-2 large

For the vinaigrette:

• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon mustard
• 2 tablespoon fat from the left bacon
• some salt and pepper
• 1 pinch (s) sugar if necessary

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Instructions

1. Put all the ingredients for the vinaigrette in a blender jar and shake well.
2. Wash the baby chard or spinach and dry on a kitchen towel.
3. Cut the ciabatta or baguette into slices about the thickness of a thumb and toast them in the toaster until golden brown. Rub 1 - 2 cloves of garlic generously on both sides, drizzle with olive oil and cut into bite-sized pieces.
4. Drain the bacon without fat in a hot pan and fry until crispy. Remove and drain on paper towels. Let the fat cool down a little, then add to the vinaigrette and shake well again.
5. Mix the lettuce and bread cubes in a bowl with about half of the vinaigrette, then distribute on plates. Break the bacon into strips and pour over them.
6. Peel the skin of 1 - 2 ripe, but not too soft avocados and cut into wedges from the core. Arrange the avocado wedges on the salad and drizzle everything with the remaining vinaigrette.