Bistro style salad

    55 min

    A lovely, quick to make and filling salad, that can be accommodated for more than the 4 people I've made this recipe for. You can either use pre-packed mixed salad, and add cherry tomatoes, cucumber red onion, etc., or create your own salad using your favourite mix. DELICIOUS with Caesar dressing, new potatoes, quiche, cold meat, etc.

    Lancashire, England, UK
    1 person made this

    Serves: 4 

    • 4 to 6 rashers smoked bacon, trimmed and cut into long strips
    • 1/2 teaspoon oil
    • 4 free range eggs
    • 1 large bag of mixed salad leaves or pre-packed crunchy salad
    • 1 handful of cherry tomatoes, halved
    • 1/2 cucumber, diced
    • Caesar dressing to serve

    Prep:10min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:55min 

    1. Fry the bacon in oil until crisp. Drain on kitchen paper, and set aside to cool. Put the kettle on to boil for the eggs.
    2. Simmer the eggs for around 8 minutes, then plunge into cold water and leave to cool. Change the water if it becomes warm, to stop the eggs cooking any further. Once cool, carefully shell and cut into quarters.
    3. Put the salad leaves into a large bowl. Add any extras you like such as halved cherry tomatoes, diced cucumber, finely sliced red onion... you could add whatever you like - baby sweetcorn, olives, anchovies - whatever takes your fancy. Mix gently together.
    4. Sprinkle over the crispy bacon, and arrange the boiled egg slices around.
    5. Chill for around half an hour, then serve up with any of the above suggestions. Caesar dressing is a must - hand around separately.

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