2 romaine hearts of lettuce
1 large avocado
2 handfuls of cherry tomatoes
1/2 a cucumber
4 slices of bacon
1/2 a handful of feta cheese (optional)
For the dressing:
Extra virgin olive oil
Cook your bacon until it’s nice and crispy. While it’s sizzling away, chop everything else up into bite-sized pieces. Throw it all in a bowl, followed by your bacon (chopped) when it’s done. Crumble your feta over the top.
Pour about 2 shot glasses of extra virgin olive oil into a cup. Add a shot of balsamic vinegar, a teaspoon of mustard, the juice of a small lemon and a good sprinkle of salt. Drizzle over your salad and enjoy!
Recipe inspired by: The Londoner