Warm salad with egg and bacon
2 servings
15 minutes
Warm salad with egg and bacon is an exquisite combination of crispy bread, savory bacon, tender eggs, and a fragrant dressing based on olive oil and garlic. Its origin can be traced back to Russian culinary tradition, where warm salads are valued for their heartiness and comforting taste. The light acidity of lemon highlights the depth of flavor, while parmesan adds sophistication. This dish is perfect for a cozy family dinner or a festive table, impressing with its harmony of textures and aromas. The salad pairs wonderfully with white wine or a light refreshing drink, creating an unforgettable gastronomic experience.
1
Crush, peel, and finely chop 0.5 garlic, cut the crust off the bread, and tear it into pieces.
- Garlic: 2 cloves
- White bread: 150 g
2
Place the bread on a baking sheet, lightly drizzle with olive oil, sprinkle with garlic, season with salt and pepper, and bake in a preheated oven at 180 degrees for 7 minutes.
- White bread: 150 g
- Olive oil: 25 ml
- Garlic: 2 cloves
3
Boil the eggs in salted boiling water for 5 minutes.
- Chicken egg: 4 pieces
4
Grate the parmesan into flakes, chop the bacon finely, and squeeze the lemon juice.
- Parmesan cheese: 25 g
- Smoked brisket: 70 g
- Lemon: 0.5 piece
5
Crush, clean, and grind the remaining garlic into a paste, mix with olive oil and lemon juice, add pepper; peel the boiled eggs and cut them into 4 pieces.
- Garlic: 2 cloves
- Olive oil: 25 ml
- Lemon: 0.5 piece
6
Tear the romaine into large pieces and place it in a salad bowl, pour the dressing over it, and mix.
- Romaine lettuce: 150 g
7
Place bread and bacon on salad leaves, sprinkle with parmesan, garnish with eggs, and serve.
- White bread: 150 g
- Smoked brisket: 70 g
- Parmesan cheese: 25 g
- Chicken egg: 4 pieces