Salade aux Lardons is a French Classic. Lardons is like bacon in French. Traditionally made with lardons and poached egg, I simplified the traditional version so that you can make this for an easy last-minute dinner.
Frisee lettuce, butter lettuce, or mixed greens
Bacon—unsmoked and preferably grass-fed
French vinaigrette salad dressing
1. In a salad bowl make the vinaigrette dressing.
2. Cut the bacon into small pieces and lightly sauté, do not cook until crisp.
3. Cook an egg. Either fried with the yolk well-cooked or slightly soft. The salad is traditionally made with a poached egg.
4. Add the lettuce and the bacon to the salad bowl and toss with the dressing. Serve the salad on individual plates and place the egg on top with a few homemade croutons.
You can also use a hard-boiled egg sliced and tossed with the salad.
When you taste this salad, it's easy to see why it is on menus in France. Delicious, yes, but the best part is it so satisfying and simple to make.
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