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Pickled Egg And Crisp Bacon Salad

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8 rashers of the thinnest-cut smoked streaky bacon
4 celery stalks
2 large spring onions
12 cherry tomatoes
4 button mushrooms
Splash of olive oil
100ml crème fraîche
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
3 pickled eggs


Serves: 2


Preheat the grill. Lay the bacon rashers out on the grill pan and cook under the grill, turning once, until golden and crisp. Lift on to a piece of kitchen paper and set aside. Heat a large pan of water. With a vegetable peeler, remove the stringy part of the celery and then slice it at an angle to create nice crescent-shaped pieces. Slice the spring onion whites at a similar angle, but reserve the top green parts. Blanch the cherry tomatoes in the boiling water for 15 seconds and then refresh them in cold water. Carefully skin them. Slice the mushrooms thinly. Put all these vegetables into a bowl, then gently mix them together, along with the splash of olive oil and a seasoning of sea salt and pepper. Combine the crème fraîche, vinegar, Worcestershire sauce and mustard, and season the mixture with salt and pepper. If it thickens too much, then thin it down with a splash of hot water. Pile the salad on 2 plates. Cut the eggs in half, put 3 halves on each plate and then drizzle over the cream dressing. Thinly slice the reserved spring onion greens and scatter them over the whole affair.

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