This simple green salad features crisp little gem lettuce tossed with bacon, hard-boiled eggs, grated carrot and sliced tomato, simply dressed with oil and vinegar.
16 people made this
110g (4 oz) streaky bacon
2 heads little gem lettuce
1 carrot, grated
1 tomato, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste
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Method Prep:15min › Ready in:15min
Grill or place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove, dice and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
Place lettuce in a salad bowl along with the carrot and tomato. Add bacon, eggs, oil, vinegar, salt and pepper and toss.