サラダ（白菜の和風シーザーサラダ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Boil water (not listed) in a pot and add 1/2 teaspoon of salt (not listed).
Put eggs in a pot and boil for 8 minutes.
Place the boiled eggs in a bowl of ice water (not listed in ingredients) and let cool for 10 minutes.

Add (A) to a bowl and mix well.
Cover with plastic wrap and store in the refrigerator.

Wash the Chinese cabbage and wipe dry with kitchen paper.
Cut off the core.
Tear off the green leaf part and the white core part by hand.
Cut the white core into 4.5cm wide pieces, then cut them into 5mm wide pieces.
Remove moisture with kitchen paper and place in a bowl.
Tear the green leaves into bite-sized pieces with your hands, place them in a core bowl, and wipe off any moisture with kitchen paper.
Mix lightly with the core part.

ベーコンを1cm幅で切る。
フライパンにベーコンを入れて火加減中火で焼く。
焼き色がついたら火を止めてボウルに移す。

Peel the shell of 1.
Divide the boiled egg lengthwise into 4 equal parts, then cut it in half and then into 8 equal parts.
Keep it in a bowl.

Add (B) to 3, then add 4 and 5.
Mix well so that everything is mixed.
Add half of 2 and mix well.

お皿に盛り付ける。
残りの2をかけて完成。