Butter Lettuce Salad with Hazelnuts and Bacon Bits

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings for lunch or 4 servings as a side
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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 


  1. Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
  2. 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.