Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, egg, bacon & crispy potato salad with home made mayo. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook egg, bacon & crispy potato salad with home made mayo using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:
- Take 1 head Baby cos lettuce
- Prepare 400 grams Cherry tomato
- Prepare 350 grams Bacon, trimmed and sliced
- Make ready 300 grams Fresh green beans, trimmed
- Get 5 medium washed potatoes
- Take 1/4 cup Plain flour
- Prepare 1 tsp Smoked paprika
- Prepare 1 tsp Dried thyme
- Get 6 Eggs
- Make ready 1 Fresh parsley to garnish
- Take 1 (Parmesan Croutons)
- Make ready 3 slice Sour dough bread
- Make ready 1 Drizzle olive oil
- Make ready 1/3 cup Grated Parmesan
- Prepare 1 (Dressing)
- Make ready 1 Egg
- Take 1/2 cup Vegetable oil
- Make ready 1 tsp Red wine vinegar
- Make ready 1 tsp Lemon juice
- Make ready 2 tsp Whole grain mustard
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Instructions to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:
- Preheat oven to 180*C.
- Line 2 baking trays with greased/ non stick paper - And throw tomatoes on one with a drizzle of olive oil, and bacon strips on the other. Bake until tomatoes split slightly and bacon is crispy. Remove and set aside.
- Now cut spuds in half and in half again. Throw in a mixing bowl. Add plain flour, smoked paprika & thyme. Toss to coat and throw into oven on a lined tray. Season with sea salt flakes and cracked black pepper. Bake until crispy and browned. Remove and Set aside.
- Now to blanch your beans. In a small pot, cover beans in cold salted water. Bring to the boil and then remove from heat immediately- drain and refresh under cold running water. When cooled, strain and set aside.
- Parmesan croutons are simple. Lay bread on a lined tray. Brush with olive oil, grate some Parmesan over the top, bake until golden brown, remove from oven and cut into bite sized pieces. - Set aside.
- In a small pot place your eggs in first, cover with cold water- bring to the boil. Remove three minutes after water starts to boil (for soft boiled) or 5 minutes (for hard boiled) and cool under running cold water. In May take a while to cook eggs, they retain a lot of heat and will continue to cook if not cooled properly. Peel eggs and set aside.
- Remove outer layers of lettuce and discard. Wash remaining leaves, strain and rip into smaller pieces. Throw into a nice big salad bowl along with beans, tomatoes, baked spuds, crispy bacon & croutons. Now tare eggs in half and add to salad.
- What's left? Dressing! - In a food processor, crack an egg- add red wine vinegar, mustard and lemon juice. Switch on and slowly drizzle oil into processor until it becomes a thick mayonnaise. Remove and drizzle over salad, season with sea salt and cracked black pepper, garnish with continental parsley and serve.
- Easy! Ok- a bit fiddly, but the flavours and textures in this salad are great. Serves about a thousand as a side or you could just have it by itself. Enjoy!
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