Salad with romaine, bacon and eggs

3 servings
30 min

How to make a salad from romaine leaves, bacon and eggs? First of all, prepare all the necessary ingredients. Instead of romaine, you can use iceberg leaves, lettuce, and any other leaf salads. Take cherry tomatoes whenever possible, they taste richer and are slightly sweet, making the salad taste tastier. Boil the eggs until tender, cool and peel the shells.

Cut the bacon ribbons into small pieces. Cut the crusts from white bread or loaf. Grind the bread arbitrarily.

In a frying pan, fry the bacon until golden.

Remove the bacon using a spoon from the pan, send the bread to fry. If there is not much fat from bacon, then add a little vegetable or olive oil. Fry over high heat, stirring constantly for a few seconds. Sprinkle the bread with aromatic herbs and garlic powder as desired. Put the crackers in a heat-resistant tin, send them to a preheated oven and dry them for 5-10 minutes.

Rinse the lettuce sheets in cold running water and dry with wipes to get rid of excess moisture. Cut the salad into arbitrary pieces or narwhite with your hands. Send to a deep bowl.

Add the bacon and eggs, cut into small cubes.

Grate the cheese on a fine grater, and peel the onions and cut into thin feathers. Send everything to the salad bowl.

Rinse and dry cherry tomatoes. Cut the tomatoes into halves or quarters. Add to the salad.

Prepare the filling. In a cup, mix the oil, salt, sugar, aromatic spices, pepper, add the garlic passed through the press and the juice of the freshly squeezed lemon. Well, mix everything together.

Pour the dressing over the salad.

Stir to mix all the products. Taste for salt and sugar. If any component is not enough to your liking, add it.

The salad can be served in portions, for this take the top large sheets of romaine and fill them with salad.

Or offer in a common salad bowl.