Prawn, Bacon and Egg Salad with Creamy Mayo Dressing (Norway)
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A home-cookable version of a classic hearty salad, inspired by a plated dish from Oslofjord. A mixed green salad topped with prawns, bacon, boiled eggs, croutons, Parmesan and a creamy mayonnaise-style dressing. Serves: 1 Estimated portion size: 320g Portion description: One generous lunch-size salad bowl or plate. Serve with extra bread, potatoes or more salad leaves.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 150 kcal
- Protein
- 11 g
- Carbohydrate
- 5 g
- of which sugars
- 1.5 g
- Fat
- 9.5 g
- of which saturates
- 2.2 g
- Fibre
- 1.1 g
- Salt
- 0.9 g
Ingredients
- 120 g cooked peeled prawns
- 2 rashers streaky bacon
- 2 eggs
- 70 g iceberg lettuce, shredded
- 40 g mixed salad leaves
- 40 g cherry tomatoes, halved
- 25 g croutons
- 15 g Parmesan, finely grated
- 30 g mayonnaise
- 10 g plain yoghurt
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt, to taste
- Black pepper, to taste
Method
1. Boil the eggs for 8 to 10 minutes, then cool, peel and cut into wedges.
2. Cook the bacon in a dry frying pan until crisp, then drain on kitchen paper and cut or break into pieces.
3. Mix the mayonnaise, yoghurt and lemon juice with a little salt and pepper to make a creamy dressing.
4. Arrange the lettuce and salad leaves on a plate or shallow bowl.
5. Add the tomatoes, prawns, egg wedges, bacon and croutons on top.
6. Spoon the dressing over the salad.
7. Finish with the Parmesan and a little extra black pepper, then serve immediately.