Romaine salad with bacon and eggs. A delicious salad with fragrant bacon will please all lovers of meat dishes. This salad with bacon can be cold or warm, become part of the lunch or replace the main dish of a family dinner. Romaine salad with bacon and eggs.
Instead of bacon, you can add thinly sliced cold lamb steak. In this case, the meat should not be mixed with the salad, but simply put slices on top.
Designed for 4 servings
Chicken egg 3 pieces
Bacon 5.29 oz (150 g)
Romaine salad 1 bunch
Olive oil 2 tablespoons
Red wine vinegar 2 tablespoons
Shallots 3 pieces
Salt to taste
ENERGY VALUE PER SERVING
Calories 309 k cal
Proteins 11.7 grams
Fat 27 grams
Carbohydrates 5.3 grams
Instruction. Romaine salad with bacon and eggs.
Cooking time 20 minutes
Hard-boil eggs, roll 3 eggs on the surface with the palm of your hand to crack the shell, then clean under cold running water. Rub the eggs through a sieve with small holes, and let stand.
Cut the bacon into small thin slices, fry over a moderate high heat, bringing it to the state of chips, and put it on a paper towel with a slotted spoon.
Select the large outer leaves of romaine lettuce, and rinse, then finely chop. Cut the cores in half, rinse under cold running water, and shake off excess moisture. Distribute the romaine lettuce halves among the 4 dishes. Top with a small portion of chopped romaine leaves, salt, and season with ground pepper to taste. Mix with the eggs.
Toss the finely chopped shallots in the pan where the bacon was fried, add the oil and passer for 2 minutes.
When the onion is soft, pour in the vinegar mixed with salt, bring to a boil and, stirring actively, wait for 10 seconds. Then pour the hot onion mixture into a bowl with the salad and mix quickly. Bon Appetit!
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