Egg and Bacon Salad

168

Ingredients:

• Sunflower Oil – 1 tblsp
• Bacon – 6 to 8 slices, diced
• Fresh Breadcrumbs – 1 cup
• Salad Greens – handful, torn
• Hard-Cooked Eggs – 6 to 8, quartered
• Black Olives – 12

For Dressing:

• White Wine Vinegar – 2 tblsp
• Extra Virgin Olive Oil – 5 tblsp
• Whole-grain Mustard – 1 tblsp
• Salt and Pepper

Method:

1. Heat the sunflower oil in a pan.
2. Add the bacon and cook for about 5 minutes until crisp.
3. Remove from the pan.
4. Add the breadcrumbs to the pan and cook over high heat until crisp and golden.
5. Set aside.
6. Put the salad greens into a bowl with the eggs and olives.
7. Add the bacon.
8. For the dressing, whisk the vinegar, extra virgin olive oil, mustard, salt and pepper to taste together in a bowl.
9. Pour over the salad.
10. Toss to mix, sprinkle with the crisp breadcrumbs.
11. Serve immediately.