Salade aux lardons is a simple yet satisfying bistro classic — frisée lettuce with vinaigrette, topped with a poached egg, crispy bacon, and homemade croutons. If you have eggs, bacon, and salad on hand, you can make it in minutes. Add another course or two, like a piece of cheese and bread, then some fresh fruit, for an effortless three-course meal. In this recipe, I’ve included a few variations to make it even easier to prepare.
Frisee lettuce — or other lettuce
Bacon
Egg
Vinaigrette salad dressing (olive oil, vinegar, garlic, Dijon mustard, salt & pepper)
Optional: homemade croutons
In a salad bowl, make the vinaigrette dressing.
Cut the bacon into small pieces and lightly sauté until just cooked.
Poach the eggs.
Add the lettuce and bacon to the salad bowl and toss with the dressing. Serve the salad on individual plates, placing the egg on top with a few homemade croutons.
This dish has been a go-to for a long time, and it is always a little different based on what I have on hand or feel like doing.
Salade aux lardons with a fried egg and pan-fried pancetta on the side
Poached egg with baguette rubbed with garlic and cheese for the second course
Very quick last-minute dinner with camembert after, then apples for dessert
Frisée with bacon and croutons for a light weekend lunch
Salade aux lardons is a fabulous vacation meal idea since it takes just minutes
Poached egg with bacon and mixed greens
Fried egg with speck in Italy
Even just mixed greens with vinaigrette and a fried egg is divine
Add a simple course or two to make a quick meal.
For a lovely presentation, put the vinaigrette in a salad bow and add the greens and bacon on top, then the eggs. To serve, place an egg on each plate, then mix and plate the salad.
