Bacon and Egg Salad

Submitted by David McCarthy, Australia

Bacon and egg salad is unique becaue most of us associate bacon and eggs with a heavy breakfast and not a light lunch. Sure it's adventurous but life should be adventurous rather than boring.

This salad is truly tasty and different from the average salad concept; that's even more reason to try it out. One tip that you may like to use: I use pancetta rather than bacon and a couple of ounces less because it gives a much stronger taste - however it is saltier so be careful how much seasoning you add.


Ingredients

12 hard-boiled eggs, peeled & chopped

6 celery ribs (stalks), chopped

5 scallions or green onions (Spring onions), sliced

12 ounces (340 grams) bacon cut in 1" squares. Cooked crisp & drained (I prefer using a lesser amount of pancetta, but the choice is yours.)

2 Tablespoons caraway seeds

4 Tablespoons prepared white horseradish, drained

1 cup mayonnaise

Salt & freshly ground black pepper to taste

1/2 cup chopped fresh parsley

Method

Gently toss the eggs, celery, scallions, bacon & caraway seeds together in a medium-size bowl to combine.

Mix the horseradish and mayonnaise and fold into the salad.

Season to taste with salt & pepper. Garnish with parsley.

Bon appetit. Enjoy your bacon and egg salad.


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