Salade aux Lardons

Total Time
21 min
6 min
15 min
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 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


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


  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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