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Bacon, Egg and Little Gem Salad recipe

Bacon, Egg and Little Gem Salad recipe

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  • Dish type
  • Salad
  • Egg salad

This simple green salad features crisp little gem lettuce tossed with bacon, hard-boiled eggs, grated carrot and sliced tomato, simply dressed with oil and vinegar.

16 people made this

IngredientsServes: 4

  • 110g (4 oz) streaky bacon
  • 2 eggs
  • 2 heads little gem lettuce
  • 1 carrot, grated
  • 1 tomato, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Ready in:15min

  1. Grill or place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove, dice and set aside.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  3. Place lettuce in a salad bowl along with the carrot and tomato. Add bacon, eggs, oil, vinegar, salt and pepper and toss.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (10)

I really liked the simplicity of this salad. I actually used a shop bought French dressing, which went perfectly.-03 Oct 2008

Samantha, many thanks for this recipe! Very liked this!-15 Apr 2013

by Trudi Davidoff

This really is a simple and delicious salad. There are a lot of variations possible. I substituted turkey bacon for the real bacon and added some shredded cheese. I doubleed the recipe to make a large dinner salad and served it with a loaf od french bread. My family scarfed it down.Definately a "make-again".-23 Aug 2001


Salad recipe: Nancy Silverton’s Little Gems with Herb Breadcrumbs, Bacon Vinaigrette and Grated Egg

Love a classic French bistro salad? You know the one: Lettuce, lardon, a poached egg and warm mustard dressing.

At her famed Los Angeles steakhouse, chef and cookbook author Nancy Silverton serves hers with grated, hard-boiled (instead of poached) egg, herb breadcrumbs and Little Gems, a type of romaine lettuce that’s sturdy and crunchy enough to hold up to her bacon-laced vinaigrette. The recipe, from Silverton’s forthcoming cookbook, “Chi Spacca: A New Approach to American Cooking” (Alfred A. Knopf $35), is presented on a large platter.

Little Gems with Herb Breadcrumbs, Bacon Vinaigrette and Grated Egg

Ingredients

For the vinaigrette:

12 ounces applewood-smoked slab bacon, cut into 1/2-inch cubes

½ cup peeled and minced shallots

2 tablespoons Dijon mustard

½ cup extra-virgin olive oil

For the herb breadcrumbs:

Half a 1-pound loaf rustic bread

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh tarragon leaves

2 tablespoons finely chopped fresh Italian parsley leaves

For the eggs:

For the salad:

4 heads Little Gem lettuce (or 2 hearts of romaine)

For the vinaigrette, adjust the oven rack to the center position and heat the oven to 350 degrees. Place the bacon on a baking sheet and roast for 16 to 20 minutes, until the bacon is cooked but not crisp. Rotate the baking sheet from front to back halfway through that time so the bacon cooks evenly. Create a bed of paper towels. Transfer the bacon to the paper towels to drain and cool. Leave oven on.

Pour the bacon fat into a small saucepan. Finely chop two-thirds of the bacon (reserve the rest for the salad). Add the chopped bacon and shallots to the saucepan with the bacon fat, and cook over medium heat for 7 to 10 minutes, stirring occasionally, until the shallots are soft.

Meanwhile, fill a medium bowl with ice and place a small bowl in the ice. Transfer the bacon and shallot mixture to the bowl, add the vinegar and mustard and whisk for about 1 minute to combine and cool the ingredients. Slowly add the bacon fat and extra-virgin olive oil, whisking constantly to emulsify the vinaigrette. Let the vinaigrette rest over the ice for about 10 minutes to cool, whisking every few minutes to keep the dressing emulsified. (If it is not cooled over ice, the dressing will separate.)

For the breadcrumbs: Pull the inside of the bread out of the crust in 1- to 1½-inch chunks. Place on a large baking sheet. (You can snack on the crusts.) Drizzle with olive oil, sprinkle with salt and toss to coat. Spread the bread on the pan and bake for 10 to 12 minutes, until golden brown and crispy, stirring and rotating the baking sheet from front to back halfway through for even browning. Let cool slightly.

Transfer croutons to a food processor fitted with a metal blade and pulse until they are fine breadcrumbs. Transfer to a medium bowl. Add chives, tarragon and parsley and stir to combine. Return the breadcrumbs to the baking sheet and bake for 2 to 3 minutes more, until the herbs are brown. Set aside to cool. (You will use 2 tablespoons of the breadcrumbs for this salad store the rest in a covered container at room temperature for as long as 1 week.)

To cook the eggs, bring a large saucepan of water to a boil over high heat and add the salt. (The salt does not penetrate the egg shells and season the eggs it helps the whites solidify quickly if there is a crack in an egg.) Carefully lower the eggs into the water and reduce the heat so the water is gently simmering. Simmer eggs for 5 minutes, turn off heat, and let the eggs sit in the water until the water comes to room temperature. Peel the eggs under a gentle stream of running water.

To prepare the salad, remove and discard any unappealing outer leaves from the heads of lettuce. Tear the leaves from the cores, breaking the larger leaves in half, and drop the leaves into a large bowl. Slice the scallions into ¼-inch thick rounds (white and green parts) and add to the bowl. Squeeze the lemon half over the salad, sprinkle with the salt and toss to coat. Drizzle the vinaigrette over the salad and toss, massaging with your hands to coat the lettuce and scallions with the vinaigrette. Add the reserved bacon and toss to combine.


Take your grilled chicken salad up a notch by pairing it with zucchini and a lemon-caper vinaigrette.

Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this salad is one of his favorite ways "to put a healthy meal on the dinner table."

"It's zesty, with arugula and pepperoncini in the citrus-y vinaigrette," he said. "The zucchini ribbons, which look like wide pappardelle pasta, have an appetizing, fresh texture and look beautiful on the plate."

To make Stone's salad for four, you'll need: 4 boneless chicken breast halves, 8 cups of baby arugula (not packed), 2 zucchini (small and thin), and 1 cup cherry tomatoes (halved).

To make Stone's lemon-caper vinaigrette, you'll need: ¼ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons of shallots (finely chopped), 1 tablespoon pepperoncini (finely chopped), 1 tablespoon flat-leaf parsley (finely chopped), 1 tablespoon capers (drained, coarsely chopped), 2 teaspoons Champagne vinegar (white wine vinegar will also work), and the finely grated zest of 1 lemon.

First, heat a grill pan over medium-high heat. Coat your chicken with a tablespoon of olive oil and season with salt and pepper. Grill your chicken for about four minutes on each side, or until it's seared and the grill marks are visible. Transfer to a cutting board.

Then, in a large bowl, combine your arugula and tomatoes. Use a vegetable peeler to shave off long, thin ribbons of your zucchini. Add the ribbons to the bowl and discard the seedy centers of the zucchini.

In a separate bowl, whisk together your shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar for the dressing. Then, gradually whisk in the olive oil and season to taste with salt and pepper.

Pro tip: You can make the vinaigrette up to eight hours ahead of serving — just make sure to cover and refrigerate. Let the dressing stand at room temperature for 15 minutes and re-whisk before using.

Once you're ready to serve, add enough vinaigrette to coat your salad and gently toss everything together, making sure not to break your zucchini ribbons. Season with salt and pepper.

Serve your chicken breast on a plate with the salad alongside it. Drizzle the chicken and salad with your remaining vinaigrette and serve immediately.


Breakfast Salads! Yes, They're a Thing and These Are Delish

We get it. You’re a breakfast purist who believes salads should be reserved for lunch or a light dinner, and there’s no place for raw greens at the breakfast table.

After all, what makes breakfast is eggs, toast, bacon, and sweet concoctions like maple-drizzled buttermilk pancakes, right?

But there’s something to eating a salad first thing in the morning. Not only is it still true to the meaning of breakfast, aka first meal of the day, but there’s also ways to construct a breakfast salad that’s worthy of any purist’s plate.

Here’s why we’re leaning into the idea of breakfast’s newest trend: salads.

Look, this isn’t about convincing avocado toast lovers and green juicers who already stock their pantry with fresh vegetables and greens or turning your fridge into a forest. This is about reconsidering the idea that tossing a salad in the morning isn’t that hard — and that it’s a way to get your daily recommended amount of greens in.

After all, many breakfast staples, especially more convenient options, aren’t all about the veggies. But if mornings are about getting sh*t done, then why not start your day with a serving of raw vegetables?

It’s better to get it out of the way instead of sloughing through them at the end of the day. Plus, if greens get your gut moving, every chance to get in the 3–4 servings per day is a chance you’ll want to take.

Sure, they’re packed with nutrients, antioxidants, and fiber, but the benefits of these, such as reduced risk of heart disease or higher life expectancy with cancer, can feel quite invisible.

So let’s focus on the immediate results: fiber helps you poop and salads can make you feel pretty damn full until lunch. For people with morning meetings, just eating in the am can help you stay focused during presentations.

What about brunch, you say? In the case of weekend brunch, forget this tip. Brunch in that context is about fun and comfort and eating what makes you feel good with friends.

1. Breakfast salad with smoked trout and quinoa

This creation from Bon Appetit is our fancy breakfast salad version of a lox bagel, and we love it. Little Gem lettuce, hard-boiled eggs, tangy citrus, smoked trout, quinoa, and creamy Greek yogurt make for an addictive, protein-packed morning meal.

2. Kale salad with bacon and 7-minute egg

This breakfast salad includes morning favorites like crisp bacon and soft egg yolks with the health benefits of kale and heart-healthy fats.

3. Farro and coconut bacon breakfast salad

Farro is an underrated ancient grain that deserves a seat at your breakfast table. This breakfast salad’s star is the sweet-and-savory homemade coconut bacon.

4. Crunchy bread and fried egg breakfast salad

For the true breakfast purists, this salad is a deconstructed fried egg sandwich. Gorgeous greens, veggies, and healthy fats are topped with a glossy egg and toasty whole grain bread.

5. Sweet and savory breakfast salad

If you can’t decide between a sweet or savory breakfast, this salad is the best of both worlds. Plus, it’s loaded with all the goodies: avocado, hummus, fresh berries, hemp hearts, and toasted quinoa. And it’s egg-free for those who are allergic, or vegan.

Alright, not all of those might have looked good to you, but here’s the secret genius of a salad. It can, and should, be made up of only the foods you want to eat.

1. What’s for greens?

When it comes to your breakfast salad, concentrate on antioxidant-rich leafy greens. Kale, microgreens, and spinach are great choices. But don’t be afraid to mix it up, too. Add cabbage or romaine lettuce for crunch, arugula for a peppery kick, or try beet or turnip greens to limit food waste.

2. Keep full on protein

Include protein in your breakfast salad to boost your metabolism and keep you feeling full for longer. A great way to get your morning protein is from a breakfast favorite: eggs. Other common morning staples, like Greek yogurt, tofu, or bacon, also work great for breakfast salads.

3. Amp up the fiber with grains or beans

To boost the fiber in your salad even further, consider including grains or beans. Quinoa, farro, barley, or brown rice can make for a more filling breakfast salad. And crunchy roasted chickpeas are a perfect substitute for croutons.

4. Satisfy your stomach with natural fats

Fats from fruits, seeds, and oils will help fill you up. And by fruit we mean avocado. For the other options, nuts and seeds add a crunchy texture to your salad while extra virgin olive oil makes a perfect dressing. Want a creamy note? A dollop of hummus will do the trick.

5. Sweeten it up with fresh fruit

Don’t forget fruit! For a sweet and savory salad, top with pomegranate seeds, slices of citrus, mango, watermelon, berries, or more. You can also use fresh citrus juice or berries to create dressings, like this punchy citrus vinaigrette or this sweet summer raspberry salad dressing.

Experiment with different recipes, greens, and toppings as you go. Or better yet, make breakfast salads a thing with your friends and family. We find that greens can go rank fast, so if you don’t want to let them go to waste, why not share the joy?

Psst — while you may be inclined to avoid store-bought dressings or fried and refined toppings, we say go for it if that’s what makes your salad more enjoyable. In fact, a little goes a long way. If a tablespoon of ranch dressing over a bowl of crunchy kale or a little bit of bacon over arugula has you enjoying greens more than before, well, then that’s better than no salad at all.

Tiffany La Forge is a professional chef, recipe developer, and food writer who runs the blog Parsnips and Pastries. Visit her on Instagram.


INSTRUCTIONS

Cut the slices of bread into a 1/2-inch dice, unless grilling, if grilling, keep the slices whole.

If using soft hard-boiled eggs, then simply quarter them, the ingredients calls for 4 to 6 eggs, however four should be enough, on the other hand six eggs will obviously give six quarters for each portion.

The bacon can now be pan-fried or grilled until crispy, if pan-frying, use just a dot or two of the oil, any fat content will be released into the pan from the bacon, this will also happen if grilling. Either method you choose, keep the bacon fat for frying the bread afterwards.

Once cooked, remove the bacon from the pan and keep warm.

Now add the bread and fry until golden and crispy, it might need a little extra oil to get a golden finish.

If the bacon has been grilled then just brush each slice of bread with the fat from the bacon, and toast, at this time the bread can be diced.

Season the salad leaves with salt and pepper (its advisable, when making salads, to sprinkle salt in the bowl and not directly on the leaves, this will stop the salt from falling on to wet leaves and sticking in lumps). Add the red wine vinegar, just enough to coat the leaves, and the olive oil.

Cut the bacon into strips and mix into the leaves, with the spring onions and fried or toasted bread.

Arrange on four plates or offer as one large salad, the hard-boiled egg quarters can now be seasoned with salt and pepper and positioned amongst the salad leaves.

For the poached eggs, re-heat in simmering water for 1 minute before placing on top of the salads.


To make the salad cream, put all of the ingredients, except the cream and mint, into a small mixing bowl. Season and whisk over a simmering pan of water for 5 mins until thick. Remove from the heat and leave to cool a little. Fold in the cream and mint, then set aside.

Tip the bacon into a frying pan with a little oil and cook over a medium heat for 3-4 mins or until the bacon is starting to brown. Add the sourdough and gently fry everything for 8-10 mins, adding a little oil if the pan becomes dry. Cook until the bacon and the bread are golden and crisp. Remove from the heat and set aside.

Lay the lettuce halves on a baking sheet, cut-side-up. Drizzle with a little oil and season with sea salt. Use a blowtorch to scorch the cut side. If you don’t have one, just flash the lettuce under a hot grill.

Put the torn and charred lettuce into a bowl along with the mangetout, bacon and croutons, then toss through 3 tbsp salad cream. Serve with extra salad cream on the side.


Ingredients

    • 1/2 lb. thick-cut bacon, cut into small pieces
    • 6 garlic cloves, crushed, peeled
    • 1 serrano chile, thinly sliced
    • 1 (14.5-oz.) can pinto beans, drained, rinsed
    • 2 cups jarred or homemade salsa verde, plus more for serving
    • 8 cups thick tortilla chips, plus more
    • Kosher salt
    • 4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
    • 1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
    • 8 large eggs
    • 1/4 cup cilantro leaves with tender stems
    • Hot sauce and lime wedges (for serving)

Frisée Salad With Warm Bacon Vinaigrette

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence—even if it's the first time—and yield runny yolks surrounded my firm but not bouncy whites. Perch one atop a French bistro-style salad and magic happens: The yolks mingle with the bacon vinaigrette (that's right—we're using bacon renderings as the fatty element of the salad dressing) to create a rich sauce that coats the lettuce and the crunchy-soft croutons. We're calling for 1 poached egg per salad in this recipe, but if you’re really hungry and want to make a more filling meal of it, go ahead and poach 2 eggs per person. The method is the same.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Grilled BLTA Gem Salad

Sometimes when I’m preparing meals at home I get into a rut with making the same stuff over and over again. Does this happen to anyone else? I often find myself making loaded quinoa bowls of some variety, a snack plate of sorts or tacos of all kinds. Not that any of that bothers me, because lets be serious, I could eat tacos everyday and every night, always, but it’s always nice to change it up once in awhile. This also happens to me a lot with salads. I’ll start a salad streak off strong with fun things like a Southwest Style Cobb Salad or Loaded BBQ Chicken Salad, but slowly end up in plain mixed greens and balsamic vinegar land.

One of my favorite “fun” salads I love to make is this simple Gilled BLTA Gem Salad, which is a rift off of the classic wedge salad. I love how delicate, yet crisp gem lettuce leaves are and grilling them just adds a nice, subtle, smoky flavor. If you want to lighten the dressing up a little you can omit the sour cream for fat-free yogurt and use light buttermilk. Every now and then I’ll add some charred sweet corn to this salad to beef it up even more, but for today we’re sticking with mostly the basics! This is such an easy salad to make that everyone loves, but seems to get forgotten about every now and again. Not today though! Enjoy! xx, Jenny


Easy Caesar salad

The original Caesar salad was invented by restaurateur Caesar Cardini in Tijuana, Mexico and was part of his restaurant’s theatre as the dish was usually prepared tableside by the waiter.

How do you make Caesar salad?

Some versions add bacon, chicken or whole anchovies but the true classic is simply romaine lettuce, croutons, parmesan and a dressing of garlic, olive oil, egg and Worcestershire sauce (which as it’s made from anchovies is probably where that particular element crept in). We use sourdough for our croutons as it keeps a fantastic crunch and can take the dressing without going soggy. Once you’ve mastered the basics feel free to add any protein you like to bulk it up.

Which lettuce is best to use in Caesar salad?

Cos or Romaine lettuce is best for Caesar salad as it remains really crisp once dressed and won’t wilt. It’s best to tear the leaves into large pieces using your hands as chopping can bruise the leaves and discolour them.

Keep lettuce in the salad drawer (or if you don’t have one the bottom of the fridge where it’s coldest). Buying a whole head of lettuce rather than a bag of leaves will keep the lettuce crisper and fresher for longer. Wrap lettuce in damp kitchen paper rather than leaving it in plastic or cellophane wrapping. This stops excess moisture forming and keeps the lettuce fresher for longer.

Easy Caesar salad recipe

Ingredients

  • olive oil 4 tbsp
  • cubetti di pancetta 100g, or use bacon lardons
  • white bread 2 thick slices or half a baguette, cut into 1cm cubes
  • parmesan 20g, grated
  • Little Gem lettuces 4, leaves separated or 1 large cos or
  • romaine lettuce 1 leaves torn into large pieces

CAESAR DRESSING

  • egg yolk 1
  • Dijon mustard ½ tbsp
  • anchovy fillet 1-2, finely chopped
  • white wine vinegar ½ tbsp
  • garlic clove ½, crushed
  • groundnut oil 100ml
  • olive oil 100ml
  • parmesan 75g, freshly grated plus a little extra to serve

Method

In a heavy-based frying pan heat the oil and add the pancetta cubes. Fry gently over a medium heat, moving constantly so they don’t stick or burn. When crisp, remove from the pan with a slotted spoon and drain well on kitchen paper.