Bacon and egg salad.
Eating is a funny thing. No, really, it is. It’s so natural and instinctive, and yet it’s amazing how much thought we do put into it. For example, when I sit down in front of a plate of food, I automatically and almost sub-consciously divvy it up in my mind so my “proportions” are right. I like to have a little bit of everything that’s on my plate in every mouthful. I mean, whoever created the meal put all the elements together because they go together, right? They’re meant to be consumed at the same time. Surely. So I assess how much of each item I need in each mouthful if I’m going to have enough mouthfuls of everything to go around.
Is this odd?
Likewise, when I am preparing meals I also like to make sure there’s enough of everything for each person to eat with every mouthful. In my mind, it’s about balance.
On the other hand, Hubby likes to eat each element on the plate separately. I’ll tell you a little secret that I am sure he has never guessed: this drives me a leeeeeeetle bit crazy, especially when I’m trying to introduce him to a new flavour but it’s not one even I would eat without a bit of dilution. I mean, there are lots of foods I am happy to eat as part of a meal but it doesn’t mean I like them enough to eat them alone. Still, that’s how Hubby has always done it, and that’s how he’ll always do it. Diff’rent strokes and I love him to bits despite this rather incomprehensible flaw. 😉
This salad is a really easy one to throw together, using whatever proportions of salad veg work for you. There is no right or wrong so adjust ingredients just how you like them. The key to enjoyment is, like all meals, in using fresh, real food that you like to eat.
The most time-consuming aspect of putting the salad together from scratch is boiling the eggs (I mean, have you ever waited for water to boil? Bleugh!) but I do a batch about once a week and use them as required. (For perfect hard boiled eggs see How to Cook a Perfect Hard-boiled Egg.) And if you happen to have bacon for breakfast, throw on an extra slice with this salad in mind. And even if you don’t have mayonnaise handy, it’s super quick and easy to make yourself — and generally a lot healthier than anything you’ll find in the supermarket. I keep my home-made mayo in a tightly-sealed jar in the fridge and it lasts for weeks.
I like to keep this salad fairly basic in its ingredients, not wanting to complicate flavours too much so the bacon and egg are really the stars of the show, but by all means add whatever appeals to your own taste buds. For example, I’m not fond of raw tomato but like the contrasty splash of red the capsicum lends to the salad. You might really love tomato and prefer to halve some cherry tomatoes and scatter those over instead. If so, then use tomatoes.