Lettuce and Egg Salad
Crisp Romaine lettuce is tossed in a garlicky mayo dressing, topped with egg wedges and garnished with crumbled bacon. When I was in grade school, my lunchbox often contained a lettuce and egg salad with plain mayo for dressing. It’s the simplest thing, really, but when paired with grilled pork or chicken, the effect was just wonderful. When I make lettuce and egg salad these days, I use a different mayo-based dressing. AND I add bacon. I’ve heard people say, “Bacon makes everything better.” I don’t know about “everything” but I do know that bacon makes this salad a true delight!Lettuce and egg salad rules!
For the dressing
- ¼ cup mayonnaise
- 1 clove garlic finely grated
- 1 teaspoon onion finely grated
- 1 tablespoon honey
- juice from half a lime
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne powder
- ⅛ teaspoon freshly cracked black pepper
For the salad
- 200 to 300 grams lettuce I used Romaine but feel free to use your preferred variety
- 2 to 4 hard-boiled eggs cut into wedges
- 2 to 4 rashers bacon fried until crisp then crumbled
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Make the dressing
- Whisk all the ingredients in a bowl until smooth.
- Set aside to allow flavors to blend.
Prepare the lettuce
- Rinse the lettuce well. Optionally, tear into smaller pieces before rinsing. Drain. Dry in a salad spinner.
- For those who don’t own a salad spinner, here’s a trick on how to get rid of the excess water after rinsing the lettuce: Place the lettuce in a colander then cover the colander with a plate. Grasping the colander and plate tightly, shake vigorously to remove the water.
Assemble the lettuce and egg salad
- Spread 1 tablespoon of dressing on the bottom and sides of a large bowl.
- Dump the lettuce in the bowl and drizzle in another tablespoon of dressing. Toss gently but thoroughly taking care not to bruise the leaves. If the leaves appear too dry for your liking, drizzle in more dressing and toss again.
- Divide the lettuce among three to four portions. Top with egg wedges and crumbled bacon before serving.
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