Salad with Eggs, Bacon, and Peanuts

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Salad with Eggs, Bacon, and Peanuts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 kcal(27 %)
Protein22.99 g(23 %)
Fat46.72 g(40 %)
Carbohydrates14.15 g(9 %)
Sugar added0 g(0 %)
Roughage4.74 g(16 %)
Vitamin A445.85 mg(55,731 %)
Vitamin D3.66 μg(18 %)
Vitamin E11.71 mg(98 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.66 mg(60 %)
Niacin7.14 mg(60 %)
Vitamin B₆0.35 mg(25 %)
Folate134.72 μg(45 %)
Pantothenic acid0.93 mg(16 %)
Biotin4.42 μg(10 %)
Vitamin B₁₂2.48 μg(83 %)
Vitamin C22.64 mg(24 %)
Potassium513 mg(13 %)
Calcium80.69 mg(8 %)
Magnesium73.18 mg(24 %)
Iron2.23 mg(15 %)
Iodine112.14 μg(56 %)
Zinc1.51 mg(19 %)
Saturated fatty acids9.9 g
Cholesterol384.26 mg

Ingredients

for
4
Ingredients
2 Lettuce
300 grams Green beans
salt
1 Cucumber
2 scallions
1 handful flat-leaf parsley
80 grams raw Peanuts peeled ( from an Asia supermarket
1 egg yolk
2 teaspoons Mustard
2 tablespoons White vinegar
30 milliliters mild olive oil
30 milliliters Canola oil
freshly ground peppers
8 eggs
140 grams Bacon (sliced)
How healthy are the main ingredients?
Green beanssaltCucumberparsleyPeanutsMustard

Preparation steps

1.

Rinse and dry the romaine lettuce. Remove the stalks, and cut into bite-sized pieces. Blanch the green beans in boiling salted water for 8 minutes. Transfer to an ice water bath, and drain well. Rinse the cucumber, slice lengthwise, then cut cross wise into 4 cm (approximately 1 1/2 inch) long pieces. Rinse and trim the scallions, then cut into 3-4 cm (1 1/4 - 1 1/2 inch) long pieces. 

2.

Rinse and dry the parsley, then remove the leaves from the stems. Toast the peanuts in a dry pan.

3.

Whisk together the egg yolk, mustard, and vinegar. Mix both oils, then gradually incorporate them into the dressing, in a thin stream. Add enough oil to form a thick sauce, making sure the oils are incorporated completely. Season the dressing to taste with salt and pepper. Cook the eggs in boiling water for 10 minutes. Transfer to an ice bath, peel, and cut in half. Chop the bacon, and fry in a dry pan until crispy.

4.

Mix the romaine, green beans, cucumbers, scallions, and parsley. Arrange on plates, and top with the eggs, bacon, and peanuts. Drizzle with the dressing, sprinkle with freshly cracked black pepper, and serve.