Salade aux lardons
2
Points®
Total time: 21 min • Prep: 6 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
4 large egg(s)
Olive oil
1 Tbsp
Shallot
2 medium, minced
Dijon mustard
¼ cup(s)
Dried tarragon
1 tsp
Table salt
¼ tsp
Black pepper
⅛ 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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