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Romano Salad with Bacon, Ham and Quail Eggs

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It’s a very hearty salad. A great option for those who don’t have time to have breakfast, who are very hungry or in a hurry.


  • 6-7 leaves of romano
  • 3 1/2 oz arugula
  • 4 medium cucumbers
  • Handful of small basil leaves
  • 8 slices bacon
  • 8 slices ham
  • 20 quail eggs
  • 2 large slices of white rustic bread
  • 2 tbsp olive oil

For dressing

  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp mustard with seeds
  • Salt, black pepper to taste


  1. For dressing, combine all the ingredients in a bottle with a lid. Hardboil eggs. Peel and cut in half.
  2. Cut cucumbers into slices.
  3. Cut ham into thin strips.
  4. Cut bacon and bread into cubes.
  5. Fry bacon with olive oil on medium heat for 2-3 minutes. Add bread and mix thoroughly. Fry until golden for about 4 minutes.
  6. Cut romano leaves into large pieces. In a salad bowl combine romano leaves, cucumbers, arugula, basil and ham.
  7. Whisk dressing in the bottle and pour in the bowl.
  8. Add bacon and bread. Mix gently. Arrange salad in plates. Top with eggs.