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Light Salade aux Lardons Recipe

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This recipe for Light Salade aux Lardons is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons extra-virgin olive oil, divided
8 ounces Canadian bacon, cut into ½"dice (1¾ cups)
1 large shallot, minced
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon(s) salt
¼ teaspoon) freshly ground pepper, plus more to taste
2 frisee, or curly-leaf endive lettuce, torn (8 cups)
4 large eggs
Directions:
Directions:
Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add 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 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.

 

 

 

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