Bacon Egg Garden Salad with Warm Butter Dressing
Possibly the most perfect brunch recipe ever! Bacon and eggs over crisp lemony greens with warm butter dressing. I learned to make this salad while working with a friend, years ago, when I was in college and working for a steakhouse.
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We could always eat for free from the salad bar and all of these ingredients were readily available and prepped at all times. So convenient and absolutely delicious!
This salad is beautiful and elegant in it's simplicity but each of the flavors is bold and together they create a very complex taste experience. The use of fresh lemon juice here is key, as well as freshly ground black pepper if you can get it. There's so much more flavor in freshly ground pepper and the lemon juice doesn't even compare to the bottled reconstituted juice.
I like to make my restaurant style sheet pan bacon to have on hand in the freezer or refrigerator for recipes like this so I can get out just a few pieces at a time. When the bacon is already available, any of these recipes are a snap to put together!
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Hatch Chili Grilled Cheese Sandwiches with Bacon
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Chopping up your green onions and at least one lemon to have on hand in the refrigerator is another time saver. I find that when I take the time to prep the produce I've purchased for the next few days of cooking I'm far more likely to use up the produce and not forget or get lazy not using it and letting it get too old. Prepped produce gets used!
To get the eggs sliced cleanly and evenly, this tool is an awesome invention!
Investing in a butter warmer like this is inexpensive and it's so useful! This small long handled 1 cup pot with pour spout is used for warming many things besides butter in my kitchen but it does this best! Watch the video...
Bacon Egg Salad with Warm Butter Dressing
Bacon Egg Garden Salad with Warm Butter Dressing is a perfect prep ahead meal for a special brunch or gathering at any time of year.
Make your bacon and eggs a few days ahead of time, then chop the greens, lemons and onions the day before. You will have an almost instant, elegant, guest pleasing salad on the table in minutes so you have more time for enjoying the event and less time stressing.
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This salad can be served in a larger format. Double or triple the ingredients and toss them together gently, in a larger bowl, after drizzling with the butter. It could also be divided and served as a salad course alongside a lunch or dinner entree.
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However you choose to serve it, I think it makes a great meal for one with a crisp glass of champagne or sauvignon blanc.
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Cheers!
~Melisa
If you enjoyed this post you might like these!
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Restaurant Style Kani Salad
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A Peachy Watermelon Salad
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Deviled Egg Salad
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Creamy Tuna Pasta Salad
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Best 3 Ingredient Deviled Eggs
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Bacon Egg Garden Salad with Warm Butter Dressing
Ingredients
1 1/2 cups chopped romaine lettuce
1 1/2 cups mixed salad greens
fresh ground pepper and salt to taste
2 hard boiled eggs
2 green onions, chopped
2 slices of crisp bacon, crumbled
3-4 tablespoons fresh lemon juice
2-3 tablespoons melted butter
Method
Combine the chopped romaine lettuce with the mixed green lettuce in a meal sized salad bowl. Add fresh ground pepper and salt as desired, then slice the boiled eggs and arrange them on the top of the greens.
Sprinkle the salad with the chopped green onion and bacon, then squeeze fresh lemon juice generously over the salad.
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Finally, drizzle the melted butter over the salad and dig in!
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Serving Suggestion: Garnish with a fresh wedge of lemon.
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