Our Chefs' Recipes

Ham, Bacon and Hard-boiled Egg Salad on Iceberg Lettuce

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Ham, Bacon and Hard-boiled Egg Salad on Iceberg Lettuce

 

INGREDIENTS (serves four)

3 cups (750 ml) iceberg lettuce, finely chopped

1½ cup (375 ml) ham, in small cubes

½ cup (125 ml) cooked bacon, chopped

⅓ cup (85 ml) red peppers, diced

⅓ cup (85 ml) red onions, diced

4 hard-boiled eggs, finely sliced

 

FOR THE MAYONNAISE DRESSING

1 cup (250 ml) mayonnaise

1 garlic clove, minced

4 tbsp (60 ml) Ranch-style dressing

Salt and pepper

 

FOR THE BALSAMIC REDUCTION

2 cups (500 ml) balsamic vinegar

1 cup (250 ml) brown sugar

 

FOR THE BREAD

1 tbsp (15 ml) garlic, minced

2 tbsp (30 ml) paprika

½ cup (120 ml) Parmesan cheese

2 tbsp (30 ml) olive oil

8 small bread rolls

 

DIRECTIONS

  • In a large bowl, mix the iceberg lettuce, ham, bacon, red pepper and red onion.

 

  • For the dressing, mix the mayonnaise, minced garlic and Ranch-style dressing. Season to taste.

 

  • Add the mayonnaise dressing to the salad.

 

  • Place the salad in the middle of the plate using a ring mould.

 

  • Place the sliced egg over the salad.

 

  • For the balsamic reduction, place the balsamic vinegar and brown sugar in a small pan and cook over medium-low heat, stirring constantly until the sugar dissolves. Bring to a boil and let simmer until the liquid has been reduced by half. Drizzle the reduction over the salad.

 

  • To prepare the breads, drizzle the olive oil in a frying pain and grill the breads on each side. Sprinkle with paprika, Parmesan cheese and garlic. Place two breads on each plate.

 

Enjoy!

 

 

Salade de jambon, bacon et œuf dur sur iceberg - Le Groupe Maurice - Recette de chef - Didier Combaz - Conseiller au Service Alimentaire

 

 

 

 

 

DIDIER COMBAZ

FOOD SERVICE ADVISOR AT LE GROUPE MAURICE

 

Find out more about fine cuisine at Le Groupe Maurice.

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