Bacon, egg and fried mushroom salad
This salad is a hearty meal in itself and the dressing brings together all of the flavours of the Mediterranean in one spoonful.
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Bacon, egg and fried mushroom salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 8 rashers of streaky bacon
- 115g (4oz) of baby spinach
- 55g (2oz) of sliced mushrooms
- 1 bag of lamb’s lettuce
- 6 cherry tomatoes, halved
- 6 hard-boiled eggs, peeled and quartered
For the dressing
- 2 sun-dried tomatoes
- 3 tbsp of olive oil
- 1-2 tbsp of balsamic vinegar
- 1 tbsp of oil from the sun-dried tomato jar
- 1 tsp of red pesto
- Salt and pepper
Method
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- First of all prepare the dressing by blending all of the dressing ingredients together with a hand whisk or blender. Set to one side.
- Fry the bacon in a frying pan without any oil until crispy, and then remove from the pan and leave to cool. Cut into big pieces.
- In the same frying pan cook the mushrooms until golden brown.
- Arrange the spinach and lamb’s lettuce onto plates and place the bacon, hard-boiled eggs, tomatoes and mushrooms on top.
- Drizzle the prepared dressing over the top.
- Add any extra seasoning and serve immediately.
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