The portions for this salad are small, but the flavor combo is grand. Using bacon fat instead of oil olive in the dressing adds to the already mouthwatering taste. Bacon fat will keep in the refrigerator for up to 1 week, so save it for other recipes whenever you cook bacon.
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- 2 tbsp.
melted bacon fat
- 2 tbsp.
red wine vinegar
freshly ground black pepper
- 4 c.
shredded lettuce
- 6
bacon slides, cooked and chopped
- 2
hard-boiled eggs, chopped
- 1 tbsp.
roasted unsalted sunflower seeds
- 1 tsp.
toasted sesame seeds
- 1
cooked chicken breast, sliced (optional)
Directions
- Step 1In medium bowl, whisk together bacon fat and vinegar until emulsified. Season with black pepper.
- Step 2Add lettuce and tomato to bowl and toss with vegetables with dressing.
- Step 3Divide salad among 4 plates and top with equal amounts of bacon, egg, sunflower seeds, sesame seeds and chicken (if using) before serving.
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