Salad Paysanne
on Jun 06 in Mains, Salads, Snacks & Sides, Starters, VegetarianThis is a great summer salad, easy to make and great for outside eating with a glass of Zinfandel Rose.
For 4:
- 4 – little gems or 2 Romaine lettuce
- Salad dressing/vinaigrette to taste
- 3 tbs red wine vinegar
- 3 tbs olive oil
- 2 – baby plum tomatoes – cut in half
- 200 g lardons – or bacon chopped into lardon sized pieces
- ½ tsp granulated sugar
- 4 fresh eggs
1Wash and spin dry the salad leaves, then toss in salad dressing (to taste), and divide between 4 bowls.
2Cook the lardons for 2-4 minutes in a lightly oiled frying pan until they are crisp. Add the vinegar lower the heat a little and cook for further 2 minutes, don’t boil. Taste and season if required, then add sugar, which helps to reduce the acidic bite.
3Add the olive oil, toss in the tomatoes and warm though for about a minute, spoon the warm mixture over the leaves. Lightly *poach an egg and lay on the top of the lardons sprinkle with freshly ground natural sea salt and mixed peppers – serve immediately with slices of fresh baguette.
4Omit the lardons and replace with butter beans for a great vegetarian alternative.
*Poach the eggs in your usual way
