BELT Salad

"From recipes+ looks delicious, they suggested butter lettuce leaves but I don't see why you could not use other lettuces if you so wished."
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Linky photo by Linky
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.
  • Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.
  • Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.
  • Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.

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Reviews

  1. Lovely lunch! I used real bacon crumbles to save some time and added some radishes to mine and sliced peppers to DH's. Instead of croutons, served with garlic toast. I also totally cheated and used ready made ranch dressing. (Gasp!) The spirit of the original recipe remained the same, though! made for Went to Market
     
  2. What a great salad. I made a third of a batch using two eggs, 3 small bacon rashers, cherry tomatoes and a slice of stale sourdough bread that I toasted. Also added some sliced cucumber, a few kalamata olives and a bit of feta. Yummo! My only change would be to use dijon rather than grainy mustard. I prefer the tang, but this is great the way it is. Thanks so much for posting.
     
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Tweaks

  1. see review!
     

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