Cos Lettuce with Bacon and Eggs by Pete Evans

SERVES 4

This is my very simple take on the world-famous Caesar salad. Yes, I have taken a few short cuts to get a quick and tasty salad on the table using just cos lettuce, boiled eggs, crispy bacon and a mayo dressing. If you want to go traditional, add some anchovies and croutons, but I think this fits the bill perfectly for a weeknight salad to serve alongside some fish, chicken or steak.

 

  • eggs 6, at room temperature
  • rindless bacon 6 rashers
  • baby cos lettuces 2, leaves separated and torn
  • coconut oil or good-quality animal fat
  • 2 teaspoons caesar dressing 100 g (page 230)
  • sea salt and freshly ground black pepper

     

     

    Fill a saucepan with water and bring to the boil. Turn down the heat to medium–low, add the eggs and simmer for 6 minutes for semi-soft-boiled eggs (or cook to your liking). Immediately transfer the eggs to ice-cold water to stop the cooking process. Once the eggs have cooled, peel under cold running water and cut in half lengthways.

    Heat the coconut oil or fat in a large frying pan over medium heat. Add the bacon and pan-fry, turning occasionally, until golden and crisp, about 2 minutes on each side. Remove from the pan and drain on paper towel. When cool enough to handle, chop the bacon into small pieces.

    Arrange the cos leaves in a large shallow serving bowl, top with the bacon and egg and drizzle over the dressing. Season with salt and pepper and serve.

    Recipe and image from Dinner in 5 by Pete Evans, published by Plu, RRP $39.99

 

Eat Your Greens – Pete Evans

Pete Evans wants us to eat more greens, and the best way to do that is to find some fabulous recipes. Well, look no further because Pete has compiled a fabulous selection of them all in one book!

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