Bacon, egg and lettuce salad
Lettuce and egg salad goes well with grilled or fried meat or seafood. It is even good by itself.
Ingredients
For the dressing:
- ¼ cup mayonnaise
- 1 clove garlic finely grated
- 1 teaspoon onion finely grated
- 1 to 2 tablespoons honey
- juice from half a lime
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne powder
- ⅛ teaspoon freshly cracked black pepper
To make the salad
- 200 to 300 grams lettuce (I used Romaine but feel free to use your preferred variety)
- 2 to 4 hard-boiled eggs cut into wedges
- 2 to 4 rashers bacon fried until crisp then crumbled
Instructions
- To make the dressing, simply whisk all the ingredients in a bowl until smooth. Set aside to allow flavors to blend.
- Rinse the lettuce well. Optionally, tear into smaller pieces before rinsing. Drain. Dry in a salad spinner.
- Spread a tablespoon of dressing on the bottom and sides of a large bowl.
- Dump the lettuce in the bowl and drizzle in another tablespoon of dressing. Toss gently but thoroughly taking care not to bruise the leaves. If the leaves appear too dry for your liking, drizzle in more dressing and toss again.
- Divide the lettuce among three to four portions. Top with egg wedges and crumbled bacon before serving.