Salade compose

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 1 small french bread stick

    2 cloves garlic, crushed

    4 tbsp olive oil

    6 thick slices of beef bacon

    150g mesclun

    450g tomatoes, thinly sliced

    4 hard-boiled eggs, halved

    For red grape vinaigrette, mix:

    4 tbsp red grape vinegar

    3 tsp dijon mustard

    80ml extra virgin olive oil


  • Preheat grill. Cut bread into 1cm slices. Brush both sides with combined garlic and oil; place under preheated grill for 3 mins or until toasted on both sides.

    Cook beef bacon in a large frying pan for 2 mins or until crisp; drain on paper towel. Layer bread and beef bacon in a large bowl with mesclun and tomato, top with egg; drizzle with vinaigrette.