Cambridgeshire Brunch Salad
Source of Recipe
BPC
List of Ingredients
450g (1lb) British new potatoes, scrubbed and halved
8 rashers British bacon, cut into strips
8 button mushrooms (small), sliced
2 medium eggs
1 pkt lambs lettuce
4 x 15ml spn (4 tblspn) sunflower oil
1 x 15ml spn (1 tblspn) red wine vinegar
1 x 5ml spn (1 tspn) English honey
Pinch of English mustard
salt
freshly ground black pepperRecipe
1. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
2. Meanwhile, boil the eggs for 6-7 minutes and dry fry the bacon in a non-stick pan. Use a slotted spoon to place the bacon onto the kitchen paper to drain.
3. In the same pan (with a little oil if necessary) very gently fry the mushrooms until just softened.
4. Carefully peel the eggs and cut into quarters.
5. Place all the dressing ingredients into a screw top jar, shake well and combine with the potatoes, mushrooms and bacon and pile onto the Lamb’s lettuce.
6. Serve immediately garnished with the egg.
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