Light Salade aux Lardons

  • Active Time 25m
  • Total Time 25m
  • Rating ****

4 servings, about 2 cups each

This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's lighter, leaner and just as tasty. You can cut down on the salt by parboiling the bacon for 1 minute before dicing. A poached egg nestled into the greens completes the dish—and turns it into a substantial brunch or supper.


  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
  • 2 medium heads frisée or curly-leaf endive lettuce, torn (8 cups)
  • 1 large shallot, minced
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 4 large eggs


Heat 1 tablespoon oil in a skillet over medium-high heat. Add the bacon; cook, stirring, until brown and crisp, about 8 minutes.

Use a slotted spoon to transfer the bacon to a large bowl. Add the lettuce to the bowl. Add the shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.

Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce the heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.

Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7766

nutrition information per serving

263 calories; 18g total fat; 4g total saturated fat; 232mg cholesterol; 902mg sodium; 8g carbohydrates; 3g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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