| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 servings for lunch or 4 servings as a side |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 502 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 175 mg |
| Sodium | 476 mg |
Reviews
I made this salad to go with the Spicy Arrabiata and Penne Sunday night. The dressing is so refreshing and has only three ingredients (plus salt and pepper). I couldn’t find butter lettuce at my usual grocery stores so I subbed with baby Romaine, which probably didn’t stand up as well as butter lettuce, but no one at my table minded. I had pre-cooked my bacon earlier in the week so that step made it even quicker. So refreshing and delicious.
We loved this salad! I have put it in my “company worthy” file. Next week when our friends are coming for dinner this is one of the dishes I will be serving.
I made this salad for my wife and we loved it. My small town store didn’t have Butter Lettuce so I used Romaine. Amazing recipe.