Name: Overnight salad with coconut oil mayo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 1 lettuce butter; 1 cabbage small, shredded; 100 ml fresh mint or parsley, chopped; 1 fresh chives bunch, chopped; 1/2 pepper green and yellow, finely chopped; 3 celery stalks finely chopped; 120 ml parmesan cheese grated; 250 g bacon fried until crispy; 4 eggs hard-boiled; 2 eggs just the yolks; 15 ml Dijon mustard; 15 ml vinegar red wine; 5 ml garlic dried, flaked; 125 ml coconut oil melted; 125 ml fresh chillies 573; 30 ml greek yoghurt and chopped herbs (optional) separate entries

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Ingredients (16)

1	lettuce — butter
1	cabbage — small, shredded
100 ml	fresh mint — or parsley, chopped
1	fresh chives — bunch, chopped
1/2	pepper — green and yellow, finely chopped
3	celery stalks — finely chopped
120 ml	parmesan cheese — grated
250 g	bacon — fried until crispy
4	eggs — hard-boiled

COCONUT OIL MAYONNAISE:

2	eggs — just the yolks
15 ml	Dijon mustard
15 ml	vinegar — red wine
5 ml	garlic — dried, flaked
125 ml	coconut oil — melted
125 ml	fresh chillies — 573
30 ml	greek yoghurt and chopped herbs (optional) — separate entries

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Method:

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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