Starters/ Spring

Lamb’s lettuce salad with lardons and soft-boiled egg

Lamb’s lettuce salad with lardons and soft-boiled egg

Serves: 4
Preparation: 20 minutes (Cooking eggs: 5-6 minutes)

Ingredients

  • 200 g lamb’s lettuce
  • 12 leaves red-veined sorrel
  • 20 g baby watercress
  • 15 g spring onions, minced
  • 4 very fresh organic eggs
  • 60 g lean smoked bacon, not too salty
  • 3 tbsp garlic-infused olive oil
  • 1 tbsp single cream
  • 1 tbsp grape seed oil
  • A few drops of sherry vinegar
  • Fresh herbs such as flat-leaf parsley, chervil and chives
  • Salt and freshly ground black pepper

Instructions

1

Wash and dry the lamb’s lettuce, sorrel and watercress.

2

Wrap in a dry cloth and set aside.

3

Cut the bacon into strips and sauté quickly in the grape seed oil.

4

Set aside.

5

Prepare the fresh herbs and set aside.

6

Bring a saucepan of water to the boil.

7

Gently place the eggs in the water, bring back to the boil and cook for 5-6 minutes.

8

Pour one litre of cold water and ice cubes into a bowl.

9

Remove the eggs from the boiling water using a slotted spoon and cool them in iced water before peeling carefully under running water.

10

Place the peeled eggs on a clean cloth.

11

In a large bowl, mix the salad leaves with the herbs, spring onions, garlic-infused olive oil, cream, vinegar, salt and pepper.

12

Adjust the seasoning before arranging on cold plates.

13

Top with the fried lardons and a soft-boiled egg.

14

Finish with a twist of freshly ground black pepper.

Notes

This is a great salad that takes very little time to prepare. The lardons can be replaced with little pieces of sautéed duck liver.

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