Bacon and Egg Salad
|Canadian bacon||1 1⁄2 Pound (250 g)|
|Crisp lettuce leaves||7|
|Vinaigrette||125 Milliliter (1/2 cup)|
Cut bacon into pieces and cook in a pan until crisp, remove from pan, drain on paper towels and chill.
Prick round end of each egg with a darning needle or thumb tack and place in a pan, cover with cold water, bring to the boil and cook for 10 minutes.
Drain eggs and run under cold water to cool quickly, then peel, cut into wedges and chill.
Chop the scallions finely.
Arrange lettuce leaves in a salad bowl, add bacon, egg wedges and scallions, sprinkle with salt and seasoned pepper.