Proof positive here in The English Kitchen today that I don't always cook hedonistic, unhealthy food. I actually cook/prepare a lot of healthy food. Healthy doesn't necessarily have to be blah. This salad is light and delicious with a fabulous rich creamy dressing, and yes, you CAN have your bacon and eat it too!
This is a recipe I have adapted from a magazine type of book I have in my library entitled, "Easy to Make, Favourite Family Meals" by the people at Good Housekeeping. It is chock full of great meal ideas and this is one of them.
Its a case of simple ingredients being put together in a delicious way and makes a beautiful light lunch or supper! The recipe did not specify to use streaky or back bacon. I decided to use back bacon because it is leaner and I felt it would go better. I used oak smoked dry cure back bacon.
I used a mix of yellow and red baby plum tomatoes because that is what I had and they were beautiful. They also fried the bacon, and then toasted the tomatoes and croutons in the bacon fat. I chose to bake them instead. All of them. I thought it was a bit healthier and works beautifully.
In the dressing I used very low fat mayonnaise, which also cuts down on the fat and calories, which is never a bad idea, but if you aren't concerned about these things, by all means use full fat mayo and streaky bacon, and sure, fry your croutons in bacon fat! (I wish!)
The dressing is packed with flavour, even though it is only mayo, lemon juice, Parmesan cheese with freshly ground black pepper. Once again, simple ingredients put together in a most delicious way.
Because it is so flavourful, you don't need to douse your salad in it. A little drizzle goes a very long way, which is another bonus!
Todd, who is not overly fond of salad dinners really enjoyed this, so I also count that as a bonus! Just a note to really please hearty eaters, you could add some sliced boiled new potatoes. Neither Todd nor I are really hearty eaters.
That is something that happens as you get older I think. You don't have the appetites that you used to have. I can remember in my younger years it was nothing for me and my husband to cook a box of Kraft Mac & Cheese or make a pizza from a mix and eat it during the evening for a bedtime snack! I could never do that now!
For one thing I just can't eat that much anymore, and more importantly, the indigestion would keep me up all night long, LOL. In any case enjoy this salad. It's fabulous!
*Bacon & Egg Salad*
Serves 4
Light and healthy. You can have your bacon and eat it too!
4 medium free range eggs
250g rind less smoked back bacon (1/2 pound)
150f cherry tomatoes (2 cups)
2 slices thick cut bread
low fat cooking spray
3 TBS mayonnaise
the juice of 1/2 lemon
25g freshly grated Parmesan cheese (1-ounce)
2 little Gem lettuces
freshly ground black pepper
Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with foil and lay the bacon out on it in a single layer. Roast in the preheated oven for about 10 minutes, flipping it over halfway through the bake time. Remove and set aside to drain on paper towels.
Slice the tomatoes in half and spray the bread lightly on each side with some cooking spray. Cut the bread into croutons. Place onto the baking tray along with the tomatoes, cut side up. Roast for 5 minutes until golden brown and the tomatoes are slightly charred. Remove and set aside.
Place the eggs in simmering water and bring to the boil. Boil for 6 minutes, drain and rinse well under cold water until cold. Peel and set aside.
Wash and dry the lettuce. Divide it amongst four chilled plates. Cut the eggs into quarters and place 4 quarters on top of each salad plate. Break the bacon or cut into squares, and scatter evenly over the lettuce. Divide the tomatoes and croutons amongst the plates.
Salads like this are one of the things I love most about the summer months. Bon Appetit!
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