Butter Lettuce Salad with Hazelnuts and Bacon Bits

Total Time:
15 min
Prep:
15 min

Yield:
2 servings for lunch or 4 servings as a side
Level:
Easy

Ingredients
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 1 head butter lettuce, separated into leaves
  • 2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
  • 2 hard-boiled eggs, halved and lightly salted and peppered
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 1 1/2 ounces Roquefort or other blue cheese, crumbled
Directions
  • Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.

  • Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.


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