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.
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.