Naval macaroni with seaweed
2020-08-13 / test@t
Iceberg salad with eggs, bacon and blue cheese
Sometimes it is important that the salad remains attractive not only during serving, but also retains its appearance for some time on the table. This is important during buffets or receiving a large number of guests - no one will like to catch the remnants of dead leaves from the dressing. We suggest that you pay attention to such a serving - large pieces of salad, poured with dressing only on top, stay "in shape" longer. And it is convenient for guests to take their portion.
Ingredients
- 2 heads of iceberg lettuce
- 120 g blue cheese
- 250g thin slices of smoked bacon
- 3 boiled eggs
- 100 g sour cream
- 150 g mayonnaise
- 50 g blue cheese
- 1 clove of garlic
- 1 tbsp. l. lemon juice
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the bacon into small pieces. Preheat a skillet and fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to remove excess grease. Cool it down.
Step 2
For dressing, peel and finely chop the garlic, grind in a mortar with a pinch of salt. Combine sour cream, mayonnaise, lemon juice and garlic in a bowl. Shred the blue cheese with a fork and mix with the dressing. Season with salt and pepper.
Step 3
Cut the eggs into large cubes. Crumble the blue cheese to medium pieces.
Step 4
Cut each head of lettuce into 4 equal pieces and place on a large platter. Drizzle each piece of salad with 1 tbsp before serving. l. dressing and sprinkle with egg, cheese and bacon. Pour the remaining dressing into a gravy boat and place in the center of the dish.
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