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24 September 2014,16:10 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended. Put the lettuce leaves in a salad bowl.
  • Place the eggs in a saucepan and cover with cold water. Bring to the boil and boil for 4 minutes. Drain and plunge the eggs into cold water for 2 minutes. Peel off the shells and cut into quarters.
  • Heat the oil in a large frying pan and fry the bread cubes for 5 minutes, turning frequently until golden brown. Remove with a slotted spoon and set aside.
  • Add the bacon lardons to the pan and fry over a medium-high heat until crisp and golden. Add the tomatoes and dressing to the pan and cook for a further minute.
  • Gently toss the bacon, tomatoes and dressing into the salad leaves. Add the quartered eggs and scatter over the croutons. Serve immediately.


  • 3 lettuce hearts, roughly torn
  • 5 eggs
  • 4 tablespoon sesame oil
  • 4 thick slices of white bread, crusts removed, cut into cubes
  • 250 grams smoked bacon lardons
  • 15 cherry tomatoes, halved


  • 4 tablespoon Sesame oil
  • 2 tablespoon red wine vinegar
  • 2 teaspoon Dijon mustard
  • Pepper

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