Ingredients

The following ingredients have 4 Servings
  • 100 g streaky smoked bacon (chopped small)
  • 6 free-range eggs
  • 60 g pickled gherkins (or cornichons) (very finely chopped)
  • 200 g iceberg lettuce (finely sliced)
  • generous handful parsley (finely chopped)
  • 1 tsp olive oil
  • salt
  • 55 g Keto Mayonnaise (Fats of Life recipe)
  • a little juice from gherkin jar ((only if needed))
  • sea salt flakes
  • freshly ground black pepper

Instruction

  • Fry the bacon pieces over moderate heat until they are safely cooked through, approximately 2 minutes.
  • Increase the heat and cook for an additional minute until they are crispy. Remove the pieces and place onto a plate lined with kitchen paper to absorb excess grease. This will also ensure they stay super crispy.
  • In the meantime, boil the eggs (approx 10-12 minutes to hard-boil), then remove and leave to cool completely in a bowl of cold water. Dice the gherkins (or cornichons, if using) to very, very small dice. This is best done with a very sharp paring knife.
  • Place the shredded lettuce and chopped parsley in a bowl. Drizzle in the olive oil and season with salt. Toss well to lightly coat the lettuce.
  • Peel and chop the eggs and place into a bowl. Add the finely diced gherkins and Keto Mayonnaise. Combine well.
  • Taste the mixture and adjust the acidity. (This will depend on what kind of mayonnaise you chose to use.) I added two teaspoons of the pickling juice from the gherkin jar to adjust the acidity, but that step is optional.
  • Serve the egg mayo mixture over the lettuce and season with salt flakes (if needed) and plenty of freshly ground black pepper. Top with the crispy bacon bits and enjoy!