Main Page
Fast and tasty
Salad with Romaine, bacon and eggs

Salad with Romaine, Bacon, and Eggs

Hearty, bright, and delicious! The perfect combination of ingredients! Surprise your other half with a new mix of romaine lettuce, bacon, and egg. For juiciness, add tomatoes; for heartiness, parmesan cheese and white-bread croutons. Let's give it a try!

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Lettuce leaves (romaine lettuce)

Bacon

100

Eggs

Cherry tomatoes

Parmesan

Shallot (or red onion)

0.5

White bread

Olive oil

Garlic

Salt

Ground black pepper

Ground red pepper

Italian herbs

Sugar

0.5

Lemons

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 59 % 20 g

Carbohydrates 12 % 4 g

258 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad of romaine leaves, bacon, and egg? First, get all the ingredients ready. Instead of romaine, you can use iceberg, butterhead, or any other leaf lettuce. Use cherry tomatoes if you can — they have a richer taste and a touch of sweetness that makes the salad tastier. Boil the eggs until done, cool them, and peel them.
Step 2:

Cut the bacon strips into small pieces. Cut the crusts off the white bread. Chop the bread into rough pieces.
Step 3:

Fry the bacon in a skillet until golden brown.
Step 4:

Remove the bacon from the pan with a spoon and add the bread to fry. If there's not enough rendered bacon fat, add a little vegetable or olive oil. Fry over high heat, stirring constantly, for a few seconds. Sprinkle the bread with aromatic herbs and garlic powder if you like. Spread the croutons in a heatproof dish and dry them in a preheated oven for 5–10 minutes.
Step 5:

Rinse the lettuce leaves in cold running water and pat them dry with towels to remove excess moisture. Cut the lettuce into rough pieces or tear it by hand. Put it in a deep bowl.
Step 6:

Add the bacon and the eggs, cut into small cubes.
Step 7:

Grate the cheese on a fine grater, and peel the onion and cut it into thin slivers. Add everything to the salad bowl.
Step 8:

Rinse and dry the cherry tomatoes. Cut them into halves or quarters. Add them to the salad.
Step 9:

Make the dressing. In a cup, mix the oil, salt, sugar, aromatic spices, and pepper; add the garlic pressed through a press and freshly squeezed lemon juice. Mix everything well.
Step 10:

Pour the dressing over the salad.
Step 11:

Toss so all the ingredients are combined. Taste for salt and sugar. If anything is lacking to your taste, add it.
Step 12:

You can serve the salad in individual portions — for that, take the large outer romaine leaves and fill them with salad.
Step 13:

Or serve it in a shared salad bowl.

Enjoy!
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for example).