Romaine Salad with Bacon and Eggs
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Instead of bacon, you can add thinly sliced cold lamb steak. In this case, do not mix the meat with the salad; simply arrange the slices on top.
Ingredients
- Egg white - 2 pieces
- Bacon - 4.2 oz
- Romaine lettuce - 1 bunch
- Olive Oil - 2 tablespoons
- Red Wine Vinegar - 2 tablespoons
- Shallot - 3 pieces
- Salt - ¼ teaspoon
Step by Step guide
Step 1
Hard boil 2 eggs, peel them, and chop very finely.
Step 2
Cut the bacon into small thin slices, fry over medium-high heat until crispy, and use a slotted spoon to transfer to a paper towel.
Step 3
Chop the romaine lettuce leaves very finely and mix them in a bowl with the eggs.
Step 4
Add the finely chopped shallot to the pan where the bacon was cooked, add oil, and sauté for 2 minutes.
Step 5
When the shallot becomes soft, pour in the vinegar mixed with salt, bring to a boil, and stir actively for 10 seconds. Then pour the hot shallot mixture into the bowl with the salad and mix quickly.
Step 6
Add the bacon to the salad, sprinkle with pepper and salt to taste, mix once more, and serve immediately.
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