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Bookmark Recipe

Shredded Bacon Salad with Boiled Eggs

Left over dressing will keep in the fridge for several days

4 people
1 h 30 min

Ingredients

  • 450g Loin of bacon
    6 peppercorns
    1 bay leaf
    1 onion, peeled and chopped
    600g baby potatoes, skin on and cut into chunks
    6 eggs
    150g mixed leaves
    1 small red onion, peeled and thinly sliced
    100g mange tout, thinly sliced lengthways
    Nigella seeds to sprinkle over

  • 1 tablesp. cider vinegar
    4 tablesp olive oil
    2 teasp. Dijon Mustard
    ½teasp. honey

Salad

  • 450g Loin of bacon
    6 peppercorns
    1 bay leaf
    1 onion, peeled and chopped
    600g baby potatoes, skin on and cut into chunks
    6 eggs
    150g mixed leaves
    1 small red onion, peeled and thinly sliced
    100g mange tout, thinly sliced lengthways
    Nigella seeds to sprinkle over

Dressing

  • 1 tablesp. cider vinegar
    4 tablesp olive oil
    2 teasp. Dijon Mustard
    ½teasp. honey

Method

Copy Text

To cook the bacon: Place the bacon in a sauce pan with the peppercorns, bay leaf and onion. Cover with cold water and a lid. Bring to the boil, turn the heat down and let simmer for 1¼ hours. Remove from the water and set aside to cool.

To cook the potatoes: Meanwhile place the potatoes in a large pan of salted water. Bring to the boil, then cover and simmer for 15–20 minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out for a minute or two.

To make the dressing: Place all the dressing ingredients in a jam jar. Season with a little salt and black pepper. Shake the jar to mix the ingredients. Stir a tablespoon of the dressing through the warm potatoes.

Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 5 minutes. The yolks will be a bit runny at this stage, if you like them cooked through, increase the time to 7 minutes. Remove from the heat and run under cold water to stop the cooking process. When the eggs are cooled but are still warm, peel off the shells and cut into quarters.

When the bacon is cool enough to handle, trim away the skin and any fat and discard. Using two forks shred the meat, set aside.

Place the leaves, red onion, mange tout in a bowl. Add a tablespoon of dressing and mix well. Divide between four dinner plates or bowls. Top with the potatoes, shredded bacon and eggs. Drizzle over some more dressing and sprinkle on some nigella seeds.

Serve with crusty bread.

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Method

Copy Text

To cook the bacon: Place the bacon in a sauce pan with the peppercorns, bay leaf and onion. Cover with cold water and a lid. Bring to the boil, turn the heat down and let simmer for 1¼ hours. Remove from the water and set aside to cool.

To cook the potatoes: Meanwhile place the potatoes in a large pan of salted water. Bring to the boil, then cover and simmer for 15–20 minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out for a minute or two.

To make the dressing: Place all the dressing ingredients in a jam jar. Season with a little salt and black pepper. Shake the jar to mix the ingredients. Stir a tablespoon of the dressing through the warm potatoes.

Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 5 minutes. The yolks will be a bit runny at this stage, if you like them cooked through, increase the time to 7 minutes. Remove from the heat and run under cold water to stop the cooking process. When the eggs are cooled but are still warm, peel off the shells and cut into quarters.

When the bacon is cool enough to handle, trim away the skin and any fat and discard. Using two forks shred the meat, set aside.

Place the leaves, red onion, mange tout in a bowl. Add a tablespoon of dressing and mix well. Divide between four dinner plates or bowls. Top with the potatoes, shredded bacon and eggs. Drizzle over some more dressing and sprinkle on some nigella seeds.

Serve with crusty bread.