A fresh, light salad with crispy bacon is a dish that can be served for lunch, as an appetiser or served to your guests at all kinds of celebrations. I love making these types of salads, because apart from fresh vegetables, you can also add cold cuts of meat, seafood, meat or cheese to them. The base of this salad is lettuce. Here, you can bet on almost any type of green edible lettuce. This time, I decided to use one of my favourites, which is Little Gem lettuce. This lettuce is available all year round in most supermarkets. Other fresh vegetables that you will also find in this salad are tomatoes, avocado and green onion.
In addition to the vegetables, the salad needs more solid ingredients. And so it ended on eggs, this time quail, and bacon. Bacon plays a really important role here, because its taste, especially after frying, gives the salad a unique taste. You can mix all the ingredients of the salad together in a larger bowl, or arrange them on a serving plate without mixing. Whether you serve them one way or another, you can’t forget about the dressing. In my opinion, dressings either with garlic or with mustard will both work equally well in this salad. I used an olive oil dressing with an addition of mustard and chili pepper. I recommend you the following recipe for a salad with crispy bacon and I wish you a tasty meal.
Ingredients for salad with crispy bacon.
- 120 g smoked streaky raw bacon
- 8 quail eggs + a pinch of salt
- 150 g cocktail tomatoes
- 150 g lettuce e.g. Little Gem
- 1 avocado
- 2 green onions
- 1 teaspoon of grainy Dijon mustard
- a pinch of salt
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of freshly chopped chili pepper
How to make salad with crispy bacon.
Pour water into a pot, add a pinch of salt and bring it to a boil. Place the eggs in the boiling water, bring it back to a boil and cook for 3 minutes. Drain the water from the eggs, pour in cold water and wait a moment, then peel the yolks from the shells, and cut them in half.
Put slices of bacon in a pan and fry them over a low heat for about 10 minutes on both sides. The bacon should melt as well as possible and become crispy. Cool down the fried bacon, then cut it into smaller pieces.
Cut the lettuce leaves into pieces about 2 centimetres wide each. Wash the cocktail tomatoes, pat them dry and cut each one in half. Peel the avocado, cut into medium-sized pieces. Wash the green onion and chop finely.
Put the chopped chili pepper, olive oil, salt, mustard and lemon juice into a cup and mix thoroughly.
Place the cut lettuce on a serving plate, top with the tomatoes, avocado, onion, eggs and bacon. Pour the dressing from the cup on top of it.
Good to know when making salad with crispy bacon.
The green onion can be replaced with chives.
I fry the bacon in a pan, although it can also be prepared in the oven.
Do you like salads with bacon? If so, try our recipe for Potato salad with bacon and peas.