Makes enough for six jars
1 butter lettuce, shredded
1 small cabbage, shredded
1 bunch parsley, chopped
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
Garlic mayo or salad cream
1 Mix the lettuce, cabbage and herbs and divide them between six glass jars.
2 Add a layer of peppers on top of the greens, then the celery and a thick layer of mayonnaise.
3 Add the Parmesan cheese and finally the crispy bacon to each bottle. Allow them to cool completely, cover and refrigerate overnight.
4 Grate the eggs and season with salt and pepper. Top each jar with a layer of egg, put the lid on and tie a wooden fork to each one, ready to take to the office or on a weekend picnic.