Green Salad with Hardboiled Egg and Bacon
Cut the bacon into strips, cook in a hot pan without fat until crispy and drain on paper towels.
Rinse the tomatoes and cut into narrow wedges. Rinse the radishes, trim, cut into thin slices and halve. Brush the lettuce, rinse, spin dry and tear small.
Peel the eggs and cut into narrow wedges.
For the vinaigrette, mix the vinegar with the oil, salt and pepper.
Arrange the greens on plate, distribute bacon, eggs, radishes and tomatoes on top and serve drizzled with the vinaigrette.