Light Salade aux Lardons Recipe

Light Salade aux Lardons Recipe

  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces Canadian bacon, cut into 1/2-inch dice
  • 2 medium heads frisee or curly-leaf endive lettuce, torn
  • 1 large shallot, minced
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 4 large eggs
  1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
  2. Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.
  3. Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.
  4. Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.