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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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