• 1 cos lettuce
  • 2 hard boiled eggs (cut in quarters)
  • 120g bacon
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 shallots (thinly sliced on the diagonal)
  • salt

Author of this recipe

Vadim Sokhatskiy

Vadim Sokhatskiy

Grower / producer

If you love salads the way I do, you'll love all my products and the different ways to enjoy your greens! Read more

Cos lettuce has already been used for cooking for more than 5,000 years. Its sweet crisp and slightly nutty taste is well suitable for combinations with meat, poultry, seafood, cheese and fresh or grilled vegetables.

Total votes: 749


Separate or cut the cos lettuce leaves and add then with the quartered boiled eggs into the salad bowl.
Cut the bacon into thin rashers and fry in a pan until crispy. Take the bacon out of the pan and put it on paper towels to remove excess fat.
Gently stir-fry the sliced shallots in the same pan and when they are soft, add the red wine vinegar and salt. Stir and bring to the boil for about 10 seconds.
Add the shallots to the salad bowl together with the bacon, salt and pepper.
Serve and enjoy!

Tips from the author

This salad for 4 people to share, comes from the Ukrainian kitchen.

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