Boston lettuce salad with warm bacon vinaigrette

This salad is full of mushrooms, pickled red onion, hard-boiled eggs and bacon. It will be your new go-to salad for lunch or dinner.

Making a salad for dinner is the perfect solution for a busy weeknight meal. Often, by the time we get home from work, the last thing we want to do is cook and clean up a big meal.

Boston lettuce salad with warm bacon vinaigrette

Recipe adapted from Smitten Kitchen

Serves 4 as an appetizer and 2 as a meal

Ingredients:

• 4 ounces Boston lettuce
• 2 large mushrooms, thinly sliced
• 1/3 cup pickled red onion
• 1 large egg, hard-boiled, chilled, peeled and thinly sliced
• 4 pieces thick-sliced bacon (about 4 ounces), finely diced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Directions:

1. Place Boston lettuce in a large serving bowl.
2. Sprinkle sliced mushrooms, red onion and coins of hard-boiled egg over lettuce.
3. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crispy and have rendered their fat.
4. Use a slotted spoon to scoop the bacon out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
5. Pour out all but 2 tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
6. Pour over entire salad and season salt and pepper.
7. Toss gently and serve hot.

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