Romaine Lettuce with Bacon and Eggs
4 servings
30 minutes
Romaine salad with bacon and eggs is the embodiment of simplicity and refined taste in American cuisine. Crispy romaine leaves combine with crunchy slices of fried bacon, creating a harmony of textures. Tender pieces of hard-boiled egg add softness to the dish, while sautéed shallots soaked in aromatic wine vinegar add a tangy note. This warm salad is perfect for both a light dinner and a festive table. Its history is linked to the traditional American approach to salads – simple yet filled with rich flavors. The uniqueness of the dish lies in adding the dressing hot, allowing each ingredient's aroma to unfold. The salad is best served immediately after preparation to maintain the crispy texture of the bacon and the freshness of the greens.
1
Boil 2 eggs hard, peel them, and chop very finely.
- Chicken egg: 2 pieces
2
Cut the bacon into small thin slices, fry on medium-high heat until crispy, and place on a paper towel with a slotted spoon.
- Bacon: 120 g
3
Chop the lettuce leaves very finely and mix them in a bowl with the eggs.
- Romaine lettuce: 1 bunch
4
Add finely chopped shallots to the pan where the bacon was fried, add oil, and sauté for 2 minutes.
- Shallot: 3 pieces
- Olive oil: 2 tablespoons
5
When the onion becomes soft, pour in the vinegar mixed with salt, bring to a boil, and while stirring actively, wait for 10 seconds. Then pour the hot onion mixture into the salad bowl and mix quickly.
- Red wine vinegar: 2 tablespoons
- Salt: 0.3 teaspoon
6
Add bacon to the salad, sprinkle with pepper and salt to taste, mix again, and serve immediately.
- Bacon: 120 g
- Salt: 0.3 teaspoon
