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Crispy Bacon and Egg Salad

Great for unexpected guests using pantry staples! - by Barbara Northwood
  • 20 Sep 2019
Crispy Bacon and Egg Salad
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4
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You can replace dressing with any bottled creamy salad dressing, if you prefer. Eggs can be boiled to your liking, up to two days ahead. Keep refrigerated. 

Ingredients

SALAD

400g chat potatoes

200g packet streaky bacon rashers, thinly sliced

1 bunch asparagus, trimmed, halved

6 boiled eggs, peeled, halved

1 baby cos lettuce, base trimmed, leaves separated, large leaves torn

DRESSING

2 tblsps dijonnaise

1⁄2 cup whole egg mayonnaise

2 tblsps nely chopped fresh chives, plus extra to garnish

1⁄4 cup water

Salt and cracked black pepper, to taste

Method

  1. Boil, steam or microwave potatoes until tender. Drain. Cool slightly. Thickly slice and place in a large bowl.

  2. To make dressing, combine all ingredients in a jug.

  3. Meanwhile, heat an oiled, medium, non-stick frying pan over a high heat. Add bacon. Cook, stirring occasionally, for about 2 to 3 minutes, or until crisp. Drain on absorbent kitchen paper.

  4. Add asparagus to same pan over a medium heat. Cook, stirring, for 30 seconds. Add 2 tblsps water. Cook, stirring for a further 30 seconds, or until just tender.

  5. Add asparagus and bacon to potatoes with half the dressing. Toss gently to coat.

  6. To serve, arrange lettuce on a serving platter. Top with potato mixture and eggs. Drizzle with remaining dressing. Garnish with extra chives and pepper.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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