We know salads can be boring, but with this recipe we prove otherwise. For your next lunchtime pick-me-up, try out our mouthwatering Chargrilled Salad with Bacon, Eggs and LivLife Croutons.

Serves 2


3 large eggs

3 rashers streaky bacon (approx. 50 g)

3 slices LivLife bread, cut into small squares

3 little gem lettuces, halved lengthways

2 tbsp olive oil

a small bunch chives, chopped


For the dressing:

1 tbsp mayonnaise

1 tbsp crème fraiche

½ tsp Dijon mustard



  1. Use a drawing pin to pierce the end of each egg. Lower them gently into a saucepan of simmering water and cook for 6 minutes, then refresh under cold running water for 5 minutes.
  2. Meanwhile, lay the bacon in a single layer in a cold frying pan, then set over a high heat. Cook until nicely browned on both sides. Transfer the bacon to a plate and add the bread squares to the pan. Fry in the bacon fat until crisp, adding a splash of olive oil if needed. Snip the bacon into small pieces with scissors.
  3. Heat a griddle pan until smoking hot. Brush the cut side of the lettuces with oil and season with salt and pepper. Griddle for 2 minutes or until nicely charred in places, then brush the backs with oil, turn over and griddle for 1 minute.
  4. Stir the mayonnaise, crème fraiche and mustard together, adding a splash of water if needed to make a pouring consistency.
  5. Arrange the lettuce on a serving platter and drizzle over the dressing. Peel the eggs and cut them into wedges, then arrange on top. Scatter over the croutons, bacon and chives, then serve straight away.


Nutritional value PER PORTION
Nutrient Amount Unit
Calories 516.35 KCAL
Fat 38.47 G
Protein 28.53 G
Carbohydrate 11.34 G
Fibre 9.3 G
Net carbs 2.04 g


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