Salad Aux Lardons Recipe

9:35 AM, May 22, 2012   |    comments
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Salad Aux Lardons Recipe: (for 4)


  • 3 T Ah love Terre de Provence olive oil
  • 8 strips of bacon
  • 1 head butter lettuce
  • 1 shallot finely chopped
  • 3/4 T 25-Star White Balsamic (or white wine vinegar)
  • 1 tsp Ah love L'Epicurean Truffle Mustard (or Dijon)
  • pinch of sea salt (Fleur de Sel is best) and cracked pepper
  • 4 large organic eggs


  1. Heat 1 tablespoon of olive oil over medium high heat.
  2. Lay strips of bacon in the pan and cook until crisp - 6-8 minutes. 
  3. Set pan aside with bacon fat preserved. Do not allow to burn. 
  4. Using a slotted spoon, move bacon to a large bowl. 
  5. Add washed and dried lettuce to the bowl. 
  6. In the pan, cook the shallot until softened; about 2 minutes. 
  7. Remove pan from heat and stir in remaining 2 tablespoons of olive oil, vinegar, mustard, salt and pepper. Pour mixture over lettuce and bacon and toss. Divide salad onto 4 plates and set aside. 
  8. In a medium size skillet, bring about 1 inch of water to a boil. 
  9. Crack each egg into a small bowl and then slip them into the boiling water very carefully to prevent yolks from breaking. Cover the pan and poach the eggs just until yolks are set; this should take 4-5 minutes. 
  10. With a slotted spoon, carefully remove eggs one at a time, gently shaking spoon to release water. 
  11. Place egg over the salad. 
  12. Top salad with ground pepper and shaved parmesan cheese. 

• hint for poaching eggs: Boil water in a deep saucepan. Put a teaspoon of white vinegar in it. Put each egg in a ramekin. Gently tip the ramekin into the water allowing a bit of water into the ramekin; slowly slide the egg into the water. Allow to harden; remove gently with a slotted spoon.

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