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Bibb Lettuce Salad with Eggs, Bacon and Tarragon

February 19, 2017




This salad is delicious and super easy to make and the dressing can be used in a variety of different salads.  What makes the dressing so tasty is that I use *Persian Lime infused olive oil. Regular extra-virgin olive oil is just as delicious. 


4 slices of bacon  

1/4 cup champagne vinegar

2 tbsp. honey 

1shallot, minced

1/4 cup or less, olive oil *Persian lime infused

1 Head Bibb lettuce, leaves torn

3 hard-boiled eggs, quartered

2 tbsp. chopped fresh tarragon     


In a skillet, cook the bacon over medium-high until crispy, about 2-3 minutes per side; transfer to paper towels. Reserve the bits at the bottom of the pan and 1 tablespoon of the drippings. In the same skillet add the vinegar, honey and shallot to the drippings, cook 3 minutes; using a whisk to blend bits at bottom of pan. Remove from heat. Slowly drizzle and whisk in the oil. Arrange lettuce on a platter; top with quartered eggs, crumbled bacon, dressing and tarragon. Add pepper to taste. Serves 4


*Amphora Nueva Persian Lime infused olive oil






Recipe adapted from Rachel Ray Magazine March 2016 Issue






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