Name: Salade aux lardons
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 6 tbsp olive oil; 1 tsp Dijon mustard; 2 x prepared mixed baby green salad leaf (or make your own mix of curly endive, chicory and spinach); 6 large free-range eggs at room temperature; 130g pkt lardon or diced pancetta; 2 tbsp red wine vinegar; pain de campagne (country bread), to serve

Home
Recipes
Salade aux lardons

Salade aux lardons

Marie Pierre Moine

Save recipe

Serves 6

Easy

Total time: 30 mins

Takes 20-30 minutes

A star rating of 4.7 out of 5.3 ratingsRate

loading...

A chic, quick to make starter that looks great on the plate

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Navarin d'agneau

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

6 tbsp olive oil
1 tsp Dijon mustard
2 x prepared mixed baby green salad leaf

(or make your own mix of curly endive, chicory and spinach)
6 large free-range eggs

at room temperature
130g pkt lardon

or diced pancetta
2 tbsp red wine vinegar
pain de campagne

(country bread), to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal263
fat23g
saturates6g
carbs1g
sugars0g
fibre0g
protein12g
salt1.07g

low

Method

step 1

Mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper. Tip the salad leaves into the bowl on top of salad servers to protect them from the dressing. Don’t toss at this stage.
step 2

Put the eggs in a pan of boiling water and boil for 7 minutes until softly set. Drain and refresh under cold water, leave until cool enough to handle, then tap the rounded ends and carefully peel off the shells.
step 3

Put a non-stick frying pan over a medium heat and dry fry the lardons or pancetta for 3 minutes until crisp and golden, stirring frequently. Tip the lardons or pancetta over the leaves, swirl the vinegar into the pan, then drizzle over the salad.
step 4

Toss the salad and divide between six plates. Halve each egg lengthways and put two halves on each serving of salad. Serve immediately, with pain de campagne.

Recipe from Good Food magazine, October 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now