Romaine, Little Gem and Iceberg salad with bacon and eggs

Romaine, Little Gem and Iceberg salad with bacon and eggs


  1. Preheat the oven to 200ºC/180ºC fan oven/gas mark 6. Toss the bread in the oil and garlic then lay out on a baking sheet and cook for 10-15 minutes until golden.
  2. Grill the bacon until golden and crisp then cool and roughly chop. Boil the eggs in a pan of simmering water for 6 minutes, adding the green beans half way through. Drain and plunge the eggs and beans into a bowl of cold water to cool quickly.
  3. Halve and quarter the lettuces then cut into wedges. Arrange on a large white plate. Scatter the croutons and bacon over the top. Peel the eggs then quarter and arrange on top with the green beans. Whisk together the yogurt, vinegar and olive oil and season well.
  4. Drizzle over the top and scatter with the cheese.

Recipes frpm We Care, You Enjoy.

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A heary and healthy salad ideal for lunch


200g bread, cut into squares
1 tbsp olive oil
1 garlic clove, crushed
4 rashers streaky bacon
4 eggs
150g green beans, trimmed
1 Little Gem lettuce
1 Romaine lettuce
1/2 Iceberg lettuce
For the dressing
4 tbsp natural yogurt
1 tbsp white wine vinegar
1 tbsp olive oil
25g Manchego cheese, grated or shaved into curls


Time: 5 mins
Serves: 4-6
Nutrition: n/a