1 1/4 cups of rolled oats
1/3 cup of olive oil
125g of crispy bacon, cut into small cubes
160g of cherry tomatoes, seeded and chopped
1/3 cup of finely chopped red onion (50g)
1 full cup of chopped tarragon
2 tablespoons of vinegar
Salt and black pepper to taste
1 1/4 cups of rolled oats
1/3 cup of olive oil
125g of crispy bacon, cut into small cubes
160g of cherry tomatoes, seeded and chopped
1/3 cup of finely chopped red onion (50g)
1 full cup of chopped tarragon
2 tablespoons of vinegar
Salt and black pepper to taste
In a medium saucepan, cook the oats in water with 1 tablespoon of olive oil for 15 minutes
Fry the bacon in a skillet until crispy and golden brown
Remove it with a slotted spoon and drain on paper towels
In a bowl, combine the cooked oats, bacon, tomatoes, and onion
Mix well
Blend the tarragon, vinegar, and remaining olive oil in a blender until the tarragon is finely chopped and the dressing is thick
Add to the salad, mix, and season to taste with salt and black pepper
Serve at room temperature.
