EGG AND BACON SALAD
Provided by Nigella Lawson : Food Network
Time 32m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
- Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
- Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
- Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
- Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
- Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
- Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
- Make Ahead Note:
- The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.
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dede ablakor
[email protected]This is a great recipe for beginners. It's simple to follow and the results are delicious.
Nnamdi Gbenimachor
[email protected]I highly recommend this recipe. It's a delicious and easy way to enjoy eggs.
Haji Tilawat
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste.
Amy Vella
[email protected]This is a great recipe for a quick and easy lunch or dinner.
Haliimah Nattu
[email protected]I've made this salad for years, and it's always a hit with my family and friends.
Joshua Isaac
[email protected]This is the best egg salad recipe I've ever tried. It's so simple to make, and it always turns out perfectly.
Samjhana Thapa
[email protected]I've never been a fan of egg salad, but this recipe changed my mind. It's so creamy and flavorful, and the bacon adds a nice touch.
Coffin Grave
[email protected]This salad is a great way to use up leftover hard-boiled eggs.
Sakim Baloch
[email protected]I'm not a fan of mayonnaise-based salads, so I wasn't sure if I would like this one. But I was pleasantly surprised! It's light and flavorful, and the bacon adds a nice smoky flavor.
Meerab
[email protected]This salad is so versatile. I've added all sorts of different ingredients, like avocado, bacon, and cheese. It's always delicious.
Anisur Rhman
[email protected]I'm not a big fan of hard-boiled eggs, so I usually use scrambled eggs in this recipe.
Olivia Dedewa
[email protected]This is a great recipe for meal prep. I make a big batch on Sunday, and then I have lunch for the whole week.
John Malahlela
[email protected]I added some chopped celery and onion to this salad for extra crunch and flavor.
Md Nannu
[email protected]This is the perfect recipe for a summer picnic or barbecue.
Jibran Bashir
[email protected]I'm not a huge fan of mayonnaise, so I usually substitute Greek yogurt in this recipe. It's just as creamy and delicious, but healthier.
Mirnes Kuric
[email protected]I've made this salad for potlucks and parties, and it's always a hit. People love the combination of flavors and textures.
Mxnlight
[email protected]This was my go-to breakfast recipe for years. It's quick and easy to make, and always hits the spot.