Overnight salad with coconut oil mayo

Recipe from: 08 May 2015
recipes, banting, lchf

Ingredients 17
Servings 6
Time 00:30

Ingredients

  • 1
    head butter lettuce, shredded
  • 1
    small cabbage, shredded
  • 100
    ml
    chopped mint or flat-leaf parsley
  • 1
    bunch of chives, chopped
  • 1/2
    each green and yellow pepper, very finely chopped
  • 3
    stalks celery, finely chopped
  • 120
    ml
    grated Parmesan cheese
  • 250
    g
    bacon, fried until crispy
  • 4
    eggs, hard boiled
  • COCONUT OIL MAYONNAISE:
  • 2
    egg yolks
  • 15
    ml
    Dijon mustard
  • 15
    ml
    red wine vinegar
  • 5
    ml
    dried garlic flakes
  • 125
    ml
    coconut oil, melted
  • 125
    ml
    olive oil
  • 30
    ml
    Greek yoghurt and chopped herbs (optional)
 

Method

00:15
 

Make the mayonnaise

Whisk the egg yolks, mustard, vinegar and garlic together until well blended. Mix the coconut oil and olive oil together in a measuring cup and add drop by drop, whisking continuously. Once half has been added, gradually add the rest in a steady stream. Check the seasoning and mix in the yoghurt and herbs, if desired.

Mix the lettuce, cabbage and herbs and divide between six glass jars. Add a layer of peppers on top of this, then the celery and a thick layer of mayonnaise. Add the Parmesan cheese and finally the crispy bacon to each bottle. Allow them to cool completely, cover and refrigerate overnight.

Recipe reprinted with permission of Home.   

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Read more on: lchf  |  banting  |  recipes
 

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