Salade aux Lardons
- Total Time
To bring the water to a boil as quickly as possible in Step 1, cover the skillet with a lid or piece of foil.
uncooked Canadian bacon½ pound(s), diced
mixed greens8 cup(s), preferably a mix with frisée and radicchio
white wine vinegar2 Tbsp, or or Champagne vinegar
white wine vinegar2 tsp, or or Champagne vinegar
olive oil1 Tbsp
uncooked shallot(s)2 medium, minced
Dijon Mustard¼ cup(s)
dried tarragon1 tsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
- Bring a large skillet half-filled with water to a boil over high heat.
- 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.
- 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.
- 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.
- 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.