Bacon & Egg Salad
Serving Size : 4 Preparation Time :0:20
Cuisine: "French
Style "Categories: "Light Bites" "Meat"
1 Batavia lettuce -- washed and dried
20 cherry tomatoes -- washed and dried
12 quail eggs
2 100g packs allumette cut bacon
1 large potato -- cubed, about 1cm
3 fluid ounces white wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
Dry-fry the bacon in a hot pan until crispy, drain on kitchen paper
Deep fry the cubed potatoes until golden brown
Poach the quail eggs for about a minute in softly boiling water so the yolks remain soft.
Mix the vinegar, oil and mustard together to form a dressing in a large salad bowl, add the lettuce.
Divide between four plates and top with other ingredients.
Source: sylv@nicebites.com
 |
 |