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Winter Iceberg Salad

Chef's Corner

Date
February 2014

Author
Paul Marks

Category
Chef's Corner

Chef's Corner Photo

INGREDIENTS

1 head iceberg lettuce
2 cups cooked garbanzo beans, drained
3 slices uncooked bacon, diced
1 egg, beaten
2 green onions, chopped
1 tablespoon sugar
½ teaspoon salt
¼ cup garlic-flavored vinegar
2 tablespoons water
2 tablespoons chopped chives

Preparation

Cut the head of lettuce into four wedges. Wash and drain each wedge on paper towels. Drain the beans, and heat them in the microwave (time varies by machine) and set aside.

Fry the bacon strips until crisp. Reserve two tablespoons of fat, and pour off the rest. Add the egg, onion, sugar, salt, vinegar and chives to bacon. Bring to a boil and then turn off the heat. Arrange the iceberg wedges on plates, top with warmed beans, pour dressing over wedges and beans. Serve with a warm crusty bread to soak up excess dressing. (Serves 4)

 

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