A Warm Salad Of Ciabatta Croutons With Bacon And A Vinaig
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Starter | 4 | Servings | |
INGREDIENTS
| 4 | Ciabatta Bread | |
| 8 | Rashers Smoked Back Bacon | |
| 250 | g | Cherry Tomatoes |
| 2 | T | Olive Oil |
| 3 | Eggs, Soft Boiled | |
| 75 | Extra Virgin Olive Oil | |
| 2 | T | White Wine Vinegar |
| 1 | t | Coarse Grain Mustard |
| 10 | Cos Lettuce Leaves, inside | |
| crisp heart | ||
| leaves | ||
| 2 | T | Fresh Chives, chopped |
INSTRUCTIONS
Preheat the oven to 200°c / 400°f / Gas Mark 6. Make the croutons, liberally brush the bread with olive oil on both sides, then cut into large cubes and bake in the preheated oven for approximately 10 minutes or until golden. Cut the bacon rashers into large strips and fry to crisp in a shallow pan add the cherry tomatoes and warm through. Meanwhile, arrange the leaves on four serving plates. Add the crispy bacon and warm croutons to the salad, chop the egg into wedges and plates on top. Deglaze the pan with the dressing and drizzle over the salad. Garnish with freshly chopped chives and serve immediately Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 139.5mg
Sodium: 75.6mg
Potassium: 191.8mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 5.3g