Warm Bacon and Egg Salad

122

Ingredients:

• Cos Lettuce Hearts – 2, roughly torn
• Eggs – 4
• Sunflower Oil – 2 tblsp
• Thick Slices of White Bread – 2, crusts removed, cut into cubes
• Smoked Bacon Lardons – 225 gms
• Cherry Tomatoes – 12, halved

For the Dressing:

• Extra Virgin Olive Oil – 2 tblsp
• Red Wine Vinegar – 1 tblsp
• Dijon Mustard – 1 tsp
• Pepper as required

Method:

1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended. Put all the lettuce leaves in a salad bowl.
2. Place the eggs in a saucepan and cover with cold water.
3. Bring to the boil and boil for 4 minutes. Drain and plunge the eggs into cold water for 2 minutes. Peel off the shells and cut into quarters.
4. Heat the sunflower oil in a large frying pan and fry the bread cubes for 3 to 4 minutes, turning frequently until golden brown.
5. Remove with a slotted spoon and set aside.
6. Add the bacon lardons to the pan and fry over a medium-high heat until crisp and golden.
7. Add the tomatoes and dressing to the pan and cook for a further minute.
8. Gently toss the bacon, tomatoes and dressing into the salad leaves.
9. Add the quartered eggs and scatter over the croutons.
10. Serve immediately.