Serves 6
Preparation time: 30 minutes
Cooking time: 15 minutes

• 1 head butter lettuce, shredded
• 1 small cabbage, shredded
• 100ml chopped mint or flat-leaf parsley
• 1 bunch of chives, chopped
• ½ each green and yellow pepper, very finely chopped
• 3 stalks celery, finely chopped
• 120ml grated Parmesan cheese
• 250g bacon, fried until crispy
• 4 eggs, hard boiled

COCONUT OIL MAYONNAISE

• 2 egg yolks
• 15ml Dijon mustard
• 15ml red wine vinegar
• 5ml dried garlic flakes
• 125ml coconut oil, melted
• 125ml olive oil
• 30ml Greek yoghurt and chopped herbs (optional)

1 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.
2 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.

Words and image: Home magazine