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
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Boil, steam or microwave potatoes until tender. Drain. Cool slightly. Thickly slice and place in a large bowl.
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To make dressing, combine all ingredients in a jug.
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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.
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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.
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Add asparagus and bacon to potatoes with half the dressing. Toss gently to coat.
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To serve, arrange lettuce on a serving platter. Top with potato mixture and eggs. Drizzle with remaining dressing. Garnish with extra chives and pepper.
