Warm Salad (Bacon, Eggs and Croutons)

Warm Salad (Bacon, Egg and Croutons)

Equipment

• Chopping board
• Oven tray
• Sharp knife
• Peeler
• Large mixing bowl
• Small fry pan and fish slice/tongs
• Small pot

Ingredients

    Mesclun salad, 1 tong full

    Carrots, 1, peeled and cut julienne style

  Tomato, 1, sliced

  Capsicum, ½, sliced finely

  Cucumber, peeled and sliced finely

    Spring onions, ½ stem, sliced on the angle

   Parsley sprig, chopped up finely

    Bacon, 3 slices or 1 ramekin, fried

    Bread, 1 slice, toasted, diced and fried

    Eggs, 2, diced

    Oil for frying

Method

1.    Add eggs to a pot of hot water. Bring to the boil for 8 minutes. Pour out the hot water and fill pot with cold water.

2.    Peel the eggs and chop up. Add to the mixing bowl.

3.    Toast the bread in the oven for 10 minutes on an oven tray. Slice up the bread into cubes.

4.    Slice up the bacon in small pieces.

5.    Fry bacon in oil until crisp. Add the bread and toss through until bread has absorbed the oil and gone crispy.

6.    Place into mixing bowl to cool down.

7.    Slice the carrot into julienne (matchstick sized pieces), after peeling.

8.    Slice up spring onion into thin slices. Chop up the parsley.

9.    Chop up the remaining salad vegetables (tomato, cucumber, capsicum)

10. Add all to the mixing bowl.

11. Add the Mesclun salad to the other ingredients in the bowl.

12. Toss the salad together, mixing all the ingredients through.

13. Serve with tongs onto a plate and eat.