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  • Banting, Soups & Salads

    Overnight Salad With Coconut Oil Mayo

    Get your new year off to a good start with this salad!

    8 January 2015

    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

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