Another one of my favorite summer salads. Easy to put together and very tasty. I have combined both Asian and French flavours to produce unique and refreshing product. The dressing is an Asian in style with distinct French cheese and presentation. The cheese I use here is Comte’, witch is a type of Gruyere. It is semi hard with a sharp distinct flavour. You could substitute it with other cheeses of course if this is not your preference. I hope you enjoy my take on this.

Makes: 2 Cooking time: 30 minutes. Difficulty: Easy

Ingredients:

Fusion Butter Leaf Salad

• One head of Butter leaf lettuce
• 200 gr. (7 oz.) of double smoked thick cut bacon. Cooked and diced
• 18 cherry tomatoes halved.
• Handful of Basil chiffonade (ribbon cuts)
• 200 gr.(7oz.) Comte’ cheese. Crumbled.
• 2 hard boiled eggs chopped.
• Balsamic concentrate.

Asian dressing:

• 200 ml ( 6.7 oz) Canola oil
• 60 ml ( 2 oz.) soy sauce
• 5 gr. (.2 oz.) brown sugar
• Orange zest from one quarter orange
• One clove garlic pressed
• 10 gr. (.4oz) onion powder
• 5 ml ( .2 oz) sesame seed oil
• Juice from one quarter lemon

Fusion Butter Lettuce Salad prep.

• Take all ingredients for dressing and mix in blender. Set aside in fridge.
• Cook Bacon let cool and chop.
• Wash lettuce and pull individual leaves for presentation.
• Place leaves in bowl in concentric circles. (as seen above )
• lightly rub the leaves using your fingers with the dressing.(you don’t want to drown it).
• sprinkle tomato halves on to salad along with the bacon bits and chopped egg.
• place Comte crumble in the center.
• place drops of the balsamic on each of the tomato halves.
• top with the basil chiffonade.