Lamb’s lettuce salad with lardons and soft-boiled egg
- 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
Wash and dry the lamb’s lettuce, sorrel and watercress.
Wrap in a dry cloth and set aside.
Cut the bacon into strips and sauté quickly in the grape seed oil.
Prepare the fresh herbs and set aside.
Bring a saucepan of water to the boil.
Gently place the eggs in the water, bring back to the boil and cook for 5-6 minutes.
Pour one litre of cold water and ice cubes into a bowl.
Remove the eggs from the boiling water using a slotted spoon and cool them in iced water before peeling carefully under running water.
Place the peeled eggs on a clean cloth.
In a large bowl, mix the salad leaves with the herbs, spring onions, garlic-infused olive oil, cream, vinegar, salt and pepper.
Adjust the seasoning before arranging on cold plates.
Top with the fried lardons and a soft-boiled egg.
Finish with a twist of freshly ground black pepper.
This is a great salad that takes very little time to prepare. The lardons can be replaced with little pieces of sautéed duck liver.