Egg and Bacon Salad with Vinegar Dressing


100 gm of any or various types of lettuce leaves (tear them into fairly bite size pieces)
4 spring onions (chopped)
2 eggs hard boiled (each cut into 4 pieces)
6 rashers of bacon (each cut into 6 to 8 pieces)
2 teaspoons of regular olive
1 clove of garlic (grated)

Fry the bacon pieces in olive oil over medium heat till it is crisp and releases fat. Remove the pieces on a kitchen paper, turn off the heat and add the grated garlic to the oil and let it stand while you prepare the dressing.

The Dressing :

1 teaspoon tarragon vinegar 
1 teaspoon apple cider vinegar 
1 teaspoon white wine vinegar 
1 teaspoon balsamic vinegar
2 teaspoons of honey
1 teaspoon of dijon mustard
1 teaspoon of dried mint
1 tablespoon extra virgin olive oil
Freshly ground black pepper (to taste)
Sea salt (to taste)

Whisk everything in a bowl along with the bacon oil with garlic in it.

When about to serve, layer the salad leaves and chopped onion in a plate with the bacon and eggs. Drizzle all over with the dressing.


Comments