Salade aux lardons

5
3
3
Smartpoints value per serving
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Moderate
Crispy salad greens, perfectly poached eggs and a warm bacon dressing come together in 20 minutes for this French-inspired, brunch-worthy salad. Full of texture and flavor, the large 2 cup serving is super filling. The pan-seared bacon adds the meaty flavor and provide a rich contrast to the creamy egg. Shorted the prep time by covering the pan with the poaching liquid to bring it to a boil as fast as possible. Add some crispy French bread on the side to sop up the delicious combination of egg yolk and warm dressing.

Ingredients

uncooked Canadian bacon

½ pound(s), diced

mixed greens

8 cup(s), preferably a mix with frisée and radicchio

white wine vinegar

2 Tbsp, or or Champagne vinegar

white wine vinegar

2 tsp, or or Champagne vinegar

egg(s)

4 large

olive oil

1 Tbsp

uncooked shallot(s)

2 medium, minced

Dijon Mustard

¼ cup(s)

dried tarragon

1 tsp

table salt

¼ tsp

black pepper

tsp, freshly ground

Instructions

  1. Bring a large skillet half-filled with water to a boil over high heat.
  2. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium heat. Add the Canadian bacon and cook, stirring, until browned, about 4 minutes. Transfer the bacon to a plate lined with paper towels. Toss the bacon and the greens together in a large bowl.
  3. When the water is boiling in the skillet, add 2 teaspoons vinegar. Crack the eggs into the skillet and reduce the heat. Poach the eggs until the whites are set but the yolks are still runny, about 2 minutes. Use a slotted spoon to transfer them gently to a second plate lined with paper towels.
  4. Add the olive oil to the skillet that held the bacon and return it to medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Boil until the liquid is reduced to a glaze, about 20 seconds. Stir in the remaining 2 tablespoons vinegar, the mustard, tarragon, salt, and pepper. Pour this mixture over the greens and Canadian bacon; toss well.
  5. To serve, divide the greens among 4 plates. Top each salad with a poached egg and serve at once. Yields 2 cups dressed greens and 1 poached egg per serving.

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