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Salade aux Lardons

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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.

Ingredients

Frisee lettuce — or other lettuce

Bacon

Egg

Vinaigrette salad dressing (olive oil, vinegar, garlic, Dijon mustard, salt & pepper)

Optional: homemade croutons

Instructions

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.

Variations:

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.

  • Fried egg instead of poached — or hard-boiled egg
  • Without croutons or bacon
  • With fried pancetta, prosciutto, or coppa instead of bacon

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.

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