Avocado with Bacon and Roquefort Dressing

A starter/light lunch recipe found in “French Cooking”
published Golden Apple in 1986

Avocado with Bacon and Roquefort Dressing

The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 8,000 to 15,000 years ago. Avocado (also alligator pear) refers to the tree’s fruit, which is botanically a large berry containing a single large seed.

1 avocado
Roquefort cheese
French dressing
Parsley and chives


Cut avocado in hall; peel it, and cut halves into slices. Place on lettuce leaves. Cut bacon into small pieces, fry them until crisp, and then sprinkle over avocado once they have drained completely. Mash Roquefort cheese in Vinaigrette dressing and drip it over the salad. Chop chives and parsley and sprinkle on top.

Makes 2 to 4 servings