Ingredients:

  • 450g fresh leaf lettuce, torn into bite-sized pieces
  • 60g green onions, finely sliced
  • 2 large hard-boiled eggs, peeled and sliced
  • 4 slices thick-cut bacon, diced into 1.25cm pieces
  • 60ml apple cider vinegar
  • 15ml raw honey or granulated sugar
  • 1.5g fine sea salt
  • 1g freshly ground black pepper

Instructions:

  1. Wash the leaf lettuce thoroughly in cold water and pat completely dry. Tear the leaves into bite-sized pieces and place them in a large heat-proof mixing bowl along with the sliced green onions and sliced hard-boiled eggs.
  2. Place the diced bacon in a cold 12-inch skillet, then turn the heat to medium. Cook until the bacon is crispy and mahogany-colored. Use a slotted spoon to remove the bacon bits and drain on a paper towel, ensuring the hot grease remains in the pan.
  3. Lower the skillet heat to medium-low. To the hot bacon drippings, add the apple cider vinegar, honey (or sugar), salt, and black pepper. Whisk the mixture until the ingredients are emulsified and the sweetener has dissolved.
  4. Immediately pour the hot dressing over the prepared lettuce, onions, and eggs. Toss quickly with tongs to ensure the heat 'flashes' the leaves, resulting in a slight wilt without losing structural integrity.
  5. Top the salad with the reserved crispy bacon bits and serve immediately while the dressing is warm.