Spruce up your salad with this goat’s cheese, bacon and egg salad with walnuts recipe – an easy and nutritious option for lunch or dinner.
8 streaky rashers
100g mixed leaves
75g mange-tout, thinly sliced lengthways
4 radishes, cut into matchsticks
100g creamy goats’ cheese
50g walnuts, lighted toasted in a dry pan
Salt and freshly milled black pepper
2 tbsp olive oil
1 garlic clove, peeled and chopped
1 tbsp lemon juice
1⁄4 tsp Dijon style mustard
Salt and freshly ground black pepper
Crusty sourdough bread, to serve
1. To cook the bacon: Place the rashers under a hot grill and cook until crispy. When they are cool enough to handle, chop them roughly.
2. To cook the eggs: Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 7 minutes. The yolks will be cooked through, if you like them a bit runny reduce the time to 5 minutes. Remove from the heat and run under cold water to stop the cooking process.
3. To make the dressing: Combine all the dressing ingredients in a small bowl and mix well. Taste and season.
4. To serve: Place the mixed leaves, mange-tout and radishes in a large bowl. Spoon over some of the dressing and mix gently. Divide between four plates and top with the bacon, eggs, goats’ cheese and roughly chopped walnuts. Drizzle over some more dressing. Serve with crusty sourdough bread.
Source: Bord Bia