Ingredients with Measurements:
- 4 large eggs
- 6 strips of bacon, cooked and crumbled
- 4 cups of mixed greens
- 1/4 cup of diced red onion
- 1/4 cup of cherry tomatoes, halved
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
- Tongs
Step-by-Step Instructions:
1. Fill a large pot with water and bring it to a boil over high heat.
2. Once the water is boiling, carefully add the eggs to the pot using tongs. Boil the eggs for 8-10 minutes, depending on how soft or hard you like your yolks.
3. While the eggs are boiling, prepare the rest of the salad ingredients. Cook the bacon in a skillet until crispy, then crumble it into small pieces.
4. In a mixing bowl, whisk together the olive oil, vinegar, salt, and pepper to make the dressing.
5. Once the eggs are done boiling, remove them from the pot and place them in a bowl of ice water to cool for a few minutes. Then, peel the eggs and slice them into quarters.
6. In a large salad bowl, combine the mixed greens, red onion, cherry tomatoes, crumbled bacon, feta cheese, and chopped parsley.
7. Add the boiled egg quarters to the salad.
8. Drizzle the dressing over the salad and toss everything together until well combined.
9. Serve the salad immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boil the eggs in boiling water.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 5g
- Protein: 12g
Substitutions for ingredients:
- Instead of mixed greens, you can use any type of lettuce or spinach.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of cherry tomatoes, you can use diced cucumber or bell pepper.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use turkey bacon instead of regular bacon for a healthier option.
- Add sliced grilled chicken or shrimp to the salad for extra protein.
Tips and Tricks:
- To make peeling the boiled eggs easier, add a teaspoon of baking soda to the boiling water.
- Make sure to cool the boiled eggs in ice water before peeling them to prevent the yolks from turning green.
- You can make the salad dressing ahead of time and store it in the fridge until ready to use.
Storage Instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish the salad with extra chopped parsley or crumbled bacon.
Garnishes:
- Chopped parsley
- Crumbled bacon
Pairings:
- This salad pairs well with a crusty baguette or garlic bread.
Suggested Side Dishes:
- Roasted vegetables
- Grilled corn on the cob
- Baked sweet potato fries
Troubleshooting Advice:
- If the boiled eggs are difficult to peel, try cracking the shell all over and then rolling the egg gently on a hard surface to loosen the shell.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store any leftover salad in the fridge and discard after 2 days.
Food History:
- The combination of boiled eggs and bacon is a classic breakfast dish that has been enjoyed for centuries.
Flavor Profiles:
- This salad is savory, salty, and slightly tangy from the dressing.
Serving Suggestions:
- Serve this salad as a light lunch or dinner.
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