Instructions
- Wash Poke Sallet leaves thoroughly in multiple changes of cold water.
- Boil Eggs until hard-boiled, about 10-12 minutes. Cool, peel, and chop.
- Cook Bacon until crispy. Drain on paper towels and crumble.
- Combine all Dressing ingredients in a jar and shake well to emulsify.
- Place Poke Sallet leaves in a large bowl. Add chopped Eggs and crumbled Bacon.
- Pour Dressing over Poke Sallet and Eggs. Toss gently to coat.
- Serve immediately.
