Large Romano Salad with Bacon, Ham and Quail Eggs

Salad 710 Last Update: Feb 18, 2021 Created: Feb 18, 2021 0 0 0
Large Romano Salad with Bacon, Ham and Quail Eggs
  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Very satisfying salad. An excellent option for those who did not have time to have breakfast, are very hungry or in a hurry and do not have time for a three-course lunch.

Ingredients

Directions

  1. For dressing, combine all the ingredients in a jar with a well-fitting lid. Boil the eggs hard-boiled, 5 minutes, put them under cold water for a couple of minutes, peel and cut in half.
  2. Cut the cucumbers into slices, the ham into thin strips, the bacon into cubes with a side of 2 cm, cut the bread into the same cubes (with or without a crust, as you wish).
  3. Put bacon in a frying pan, pour with olive oil, put on medium heat and, stirring occasionally, fry for 2-3 minutes. Add bread cubes to the pan, mix thoroughly, fry until golden brown on bread and ham, about 4 minutes.
  4. Cut the Romano leaves into large squares and place in a salad bowl with cucumbers, arugula, basil and ham. Whisk the dressing in a can vigorously, pour over the salad. Add bacon and bread, stir gently, arrange salad among bowls. Place eggs on top.

Large Romano Salad with Bacon, Ham and Quail Eggs



  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Very satisfying salad. An excellent option for those who did not have time to have breakfast, are very hungry or in a hurry and do not have time for a three-course lunch.

Ingredients

Directions

  1. For dressing, combine all the ingredients in a jar with a well-fitting lid. Boil the eggs hard-boiled, 5 minutes, put them under cold water for a couple of minutes, peel and cut in half.
  2. Cut the cucumbers into slices, the ham into thin strips, the bacon into cubes with a side of 2 cm, cut the bread into the same cubes (with or without a crust, as you wish).
  3. Put bacon in a frying pan, pour with olive oil, put on medium heat and, stirring occasionally, fry for 2-3 minutes. Add bread cubes to the pan, mix thoroughly, fry until golden brown on bread and ham, about 4 minutes.
  4. Cut the Romano leaves into large squares and place in a salad bowl with cucumbers, arugula, basil and ham. Whisk the dressing in a can vigorously, pour over the salad. Add bacon and bread, stir gently, arrange salad among bowls. Place eggs on top.

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