Belt Salad

1. 1

   Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.

2. 2

   Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.

3. 3

   Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.

4. 4

   Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.