It’s not a salad, it’s a whole lunch. What it doesn’t have? Cheese, bacon, eggs, bread, herbs! It is very easy to make it. The only thing you will need to master is the technique of poaching the eggs. But believe me, it’s worth it 🙂
It’s not a salad, it’s a whole lunch. What it doesn’t have? Cheese, bacon, eggs, bread, herbs! It is very easy to make it. The only thing you will need to master is the technique of poaching the eggs. But believe me, it’s worth it 🙂- Prep time: 25 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: medium
- Course: salad
- Cookware: salad spinner, egg poacher, timer
- Cuisine: French
Ingredients
- 4 large iceberg lettuce leaves
- 4 romaine lettuce leaves
- 8 frisée lettuce leaves
- 300 g smoked bacon
- 1 sprig of cherry tomatoes
- ½ red sweet onion
- 4 slices of toast bread
- 40 g parmesan, grated
- 4 eggs
For the French dressing:
- 4 tbsp Dijon mustard with honey
- 8 tbsp olive oil
- 4 tsp white wine vinegar
- freshly ground black pepper
- salt
Cooking method
Step 1
Heat the oven to 180˚С. Cut the bread into cubes and bake in the oven until golden brown. ⠀
Step 2
Cut the bacon into strips. Put the bacon in a dry frying pan and fry over medium heat until fat appears and the bacon is golden brown on both sides.
Step 3
Make the dressing. Add mustard, white wine vinegar, salt, and pepper to a bowl. Then, whisking vigorously, gradually add olive oil until the dressing thickens.
Step 4
Tear the lettuces’ leaves into large pieces with your hands, transfer to a bowl and mix. Cut the cherry tomatoes in half. Slice the onion. Poach the eggs.
Step 5
Put lettuces, onion, croutons in a large bowl, add the dressing and mix. Put the salad on plates. Add bacon, cherry, and poached eggs. Sprinkle the parmesan over the salad and serve.
My tips and tricks:
About how to cook the perfect poached egg, you can say: how many people, so many opinions. I’ll tell you my own: the first thing you have to determine is how fresh your egg is. If it is more than 3-4 days old, then you will have to tinker with it. If you are sure of the freshness of the egg, gently break it into a cup so as not to damage the yolk. Pour water into a wide saucepan and bring to boil. Remove the saucepan from heat and gently pour the egg from the cup into the water. There should be as much water in the saucepan so that the “path of the egg” to the bottom from the surface of the water is the shortest, so less whites turn into flakes. Then close the saucepan with a lid and leave for 3-4 minutes. Carefully remove the egg with a slotted spoon and place it in a slotted spoon on a paper towel to drain the water. Then transfer the egg to a plate. In this simple way, you can cook several eggs at the same time. The number of eggs depends on your needs and the width of your pot. The poached egg is ready when the white is completely cooked and the yolk is runny. If you want to achieve the perfect egg shape, then carefully cut off the excess whites. What if you are not sure about the freshness of your eggs? There are 2 options. First, use a special egg poacher. Thanks to it, you will not lose a drop of whites, and the shape of the poached egg will be perfect. Second, before cooking the egg, you need to separate the watery part of the whites. To do this, break the egg into a cup, carefully pour it onto a slotted spoon. After the watery portion of the whites has drained, gently dip the egg into the water with a slotted spoon. Then proceed as with the fresh egg.
- 4 large iceberg lettuce leaves
- 4 romaine lettuce leaves
- 8 frisée lettuce leaves
- 300 g smoked bacon
- 1 sprig of cherry tomatoes
- ½ red sweet onion
- 4 slices of toast bread
- 40 g parmesan, grated
- 4 eggs
- For the French dressing:
- 4 tbsp Dijon mustard with honey
- 8 tbsp olive oil
- 4 tsp white wine vinegar
- freshly ground black pepper
- salt
- Heat the oven to 180˚С. Cut the bread into cubes and bake in the oven until golden brown. ⠀
- Cut the bacon into strips. Put the bacon in a dry frying pan and fry over medium heat until fat appears and the bacon is golden brown on both sides.
- Make the dressing. Add mustard, white wine vinegar, salt, and pepper to a bowl. Then, whisking vigorously, gradually add olive oil until the dressing thickens.
- Tear the lettuces’ leaves into large pieces with your hands, transfer to a bowl and mix. Cut the cherry tomatoes in half. Slice the onion. Poach the eggs.
- Put lettuces, onion, croutons in a large bowl, add the dressing and mix. Put the salad on plates. Add bacon, cherry, and poached eggs. Sprinkle the parmesan over the salad and serve.