Romaine Salad with Bacon and Eggs
Who will appreciate this recipe:
Busy people looking for quick and tasty dinner recipes
Those who enjoy contrasting textures.
Fans of balanced, protein-focused eating.
Updated : 07 January, 2026
Easy
About 30 min.
Ingredients
6
Lettuce leaves
100 grams
Bacon
3
Eggs
2
Tomato
70 grams
Parmesan
0.5
Shallots
30 grams
White bread
1 sluoksnis
4 tablespoon
Olive oil
1
Garlic
to taste
Salt
to taste
Ground black pepper
to taste
Red pepper, ground
to taste
Italian herbs
0.5 teaspoon
Sugar
0.5
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the necessary ingredients. Instead of romaine, you can use iceberg, lettuce, or any other leafy greens. If possible, use cherry tomatoes - they have a richer flavor and a slight sweetness that makes the salad tastier. Boil the eggs until done, cool, and peel.
Step 2
Cut the bacon strips into small pieces. Cut the crusts off white bread or a baguette. Chop the bread into pieces (any shape you like).
Step 3
Fry the bacon in a skillet until golden.
Step 4
Remove the bacon with a spoon and add the bread to the same skillet. If there isn’t much rendered bacon fat, add a little vegetable or olive oil. Fry over high heat, stirring constantly, for a few seconds. If desired, sprinkle the bread with dried herbs and garlic powder. Transfer the croutons to an oven-safe dish, place in a preheated oven, and dry for 5-10 minutes.
Step 5
Rinse the lettuce leaves under cold running water and pat dry with paper towels to remove excess moisture. Cut into pieces or tear by hand. Put into a deep bowl.
Step 6
Add the bacon and the eggs, cut into small cubes, to the bowl.
Step 7
Grate the cheese finely, and peel and slice the onion into thin strips. Add everything to the salad bowl.
Step 8
Rinse and pat dry the cherry tomatoes. Cut them into halves or quarters. Add to the salad.
Step 9
Make the dressing. In a small cup, mix oil, salt, sugar, aromatic spices, and pepper. Add pressed garlic and freshly squeezed lemon juice. Mix well.
Step 10
Pour the dressing over the salad. Toss so everything is coated. Taste for salt and sugar. Add more if needed.
Step 11
You can serve the salad in portions: take the large outer romaine leaves and fill them with the salad. Or serve it in a shared salad bowl.
Step 12
This salad doesn’t keep well once assembled. Dress it right before serving. Dry ingredients (leaves, tomatoes, bacon, croutons) can be stored separately in the refrigerator for 4-6 hours. The dressing can be made ahead and kept in a jar in the refrigerator for up to 2 days.
Author note
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