Egg, beetroot & bacon salad

400 kcal or less buffet recipes easter meal easy salad recipe egg and bacon salad feed a crowd folate over an hour

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Source

Ingredients

6 large eggs

750ml bottle beetroot juice (not a mix or a smoothie)

3 thick hand-cut slices of white bread

2 tbsp olive oil

about 200g diced pancetta or unsmoked bacon lardons

about 175g leaves - a mixture of pea shoots and baby leaves is nice, or try a whole head of frisée

250g pack cooked beetroot (not in vinegar), or homegrown (boiled until tender), diced

3 shallots , finely chopped

2 fat garlic cloves , crushed

1 tbsp Dijon mustard

2 tsp English mustard powder

4 tbsp white wine vinegar

4 tbsp extra virgin olive oil

few pinches of sugar

Method

Put the eggs in a large saucepan of cold water and bring to the boil. Once boiling, remove the pan from the heat and set your timer for 8 mins if the eggs were from the fridge, 7 mins if at room temperature. When the time is up, immediately transfer the eggs to a colander, run under cold water to cool, then peel. Fully cover the peeled eggs with beetroot juice and chill for 2 hrs. Drain the eggs and discard the juice. Put the eggs back in the fridge. Can be done 1 day ahead.

Heat oven to 200C/180C fan/gas 6. Cut the bread into neat cubes, then toss with the olive oil and some salt on a big baking sheet. Bake for 10-12 mins until golden brown and crisp. Can be made 1 day ahead – store in an airtight container when cool.

Put the pancetta or lardons in a large, cold frying pan over a low-medium heat. Fry until crisp and golden, stirring occasionally. Lift out with a slotted spoon onto kitchen paper to drain. Tip any remaining fat or juices into a jar and add the dressing ingredients. Season and shake well to mix.

Bring the eggs to room temperature about 30 mins before assembling. Toss the leaves, croutons, pancetta, beetroot and shallots with the dressing on a platter (give the jar a good shake first). Halve the eggs and add to the salad.