Dedicated to growing quality tomatoes under glass since 1977

Red, White and Blue Cheese Salad

225g (8oz) Rindless smoked streaky bacon
4 Little gem lettuces
450g (1lb) British cherry tomatoes
1 Bunch watercress
2 Avocados
1 Lemon, juice
225g (8oz) Blue cheese, cubed e.g. Blue Vinney, Oxford Blue, Stilton
2 x 15mlsp (2tbsp) Red wine vinegar
2 x 5mlsp (2tsp) Runny honey
1 x 5mlsp (1tsp) Dijon mustard
4 x 15mlsp (4tbsp) Olive oil

Midi Plums with Pesto Crumbs Serves 4


Grill the bacon until crisp and then chop into small pieces.


Separate and rinse the lettuce leaves, halve the cherry tomatoes, trim and rinse the watercress. Mix the lettuce leaves, tomatoes and watercress together.


Peel and slice the avocados and coat with lemon juice to prevent browning. Combine the avocado slices and blue cheese with the salad.


Whisk together the wine vinegar, honey and mustard. Add the olive oil steadily in a fine stream, whisking as you pour. Season the dressing to taste.


Divide the salad between 4 serving plates or bowls and drizzle with the dressing. Scatter the crispy bacon over the top before serving.

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