Name: BLT salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus 2 teaspoons extra; 4 rashers rindless bacon, cut into chunks; 4 slice bread, crusts removed, cubed; 2 baby cos, leaves separated, washed; 250 gram punnet cherry tomatoes, halved; 4 eggs, hard-boiled, peeled, halved; 1 bunch chives, chopped; Dressing; 2 tablespoon olive oil; 1 eschalot, finely chopped; 1 tablespoon white wine vinegar; 1 tablespoon dijon mustard

BLT salad

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

1 tablespoon olive oil, plus 2 teaspoons extra

4 rashers rindless bacon, cut into chunks

4 slice bread, crusts removed, cubed

2 baby cos, leaves separated, washed

250 gram punnet cherry tomatoes, halved

4 eggs, hard-boiled, peeled, halved

1 bunch chives, chopped

Dressing

2 tablespoon olive oil

1 eschalot, finely chopped

1 tablespoon white wine vinegar

1 tablespoon dijon mustard

Method

1.Heat oil in a large flying pan on high. Saute bacon for 3-4 minutes, until crisp. Transfer to a plate. Keep warm.

2.Heat extra oil in same pan. Cook bread cubes, turning, for 2-3 minutes, until golden and crisp.

3.Meanwhile, to make dressing, in a jug, whisk together all ingredients. Season to taste.

4.In a large bowl, toss together lettuce, bacon, croutons, tomatoes, eggs and chives. Drizzle with dressing before dividing into serving bowls.

When boiling eggs, cook for only 3-4 minutes, so they are still a little soft in the middle.
Note

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