For the salad
- 6 rashers smoked streaky bacon
- 2 Little Gem lettuces, chopped
- 4 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
- 75g blue cheese, crumbled
- 2 hard-boiled eggs, halved
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- crusty bread (optional)
For the dressing
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp clear honey
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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Fry the bacon until crisp and cooked through, then very roughly chop.
To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see 'Goes well with'). Stir the spring onions into the rest of the dressing.
Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.