John Myers
Lamb’s Lettuce with Tuna Aioli and Apple and Bacon Wedges
The perfect lamb’s lettuce with tuna aioli and apple and bacon wedges recipe with a picture and simple step-by-step instructions.
- 100 g Lamb’S lettuce
- 1 Apple
- 8 Discs Bacon
- 200 g Sheep cheese, the creamy one
- 2 Eggs, hard-boiled, cut into quarters
- 8 Cherry tomatoes
- 1 Clove of garlic
- 3 tbsp Greek yogurt 10% fat
- 3 tbsp Mayonnaise
- 2 tbsp White balsamic vinegar
- 1 Can Tuna, drained (100g)
- 1 pinch Sugar
- Salt pepper
- Clean the lamb’s lettuce, wash it well and let it drain.
- Divide the apple into 8 wedges, wrap the bacon and fry briefly in the pan until the bacon is crispy.
- For the aioli, peel the garlic clove, press it down and put it in a blender jar.
- Add yoghurt, mayonnaise, balsamic vinegar, tuna, sugar, a little salt and pepper and mix until smooth with a hand blender.
- Season aioli again to taste.
- To serve, distribute the lamb’s lettuce on plates, put apple wedges, cherry tomatoes, egg quarters and feta cheese cut into pieces over it.
- Drizzle with aioli and enjoy.
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