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Butter Lettuce Salad with Hazelnuts and Bacon Bits

Food Network Canada
PREP TIME
15 min
YIELDS
2 - 4 servings

This tasty salad serves 2 as a lunch feature or 4 as a dinner side.

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Ingredients

1
Tbsp white balsamic vinegar
3
Tbsp extra-virgin olive oil
1
Tbsp chopped fresh chives
Kosher salt and freshly ground black pepper
1
head butter lettuce, separated into leaves
2
thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
2
hard-boiled eggs, halved and lightly salted and peppered
¼
cup toasted hazelnuts, roughly chopped
1 ½
oz Roquefort or other blue cheese, crumbled
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Directions

Step 1

Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.

Step 2

Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

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