> I have wanted to try and make this salad for so long, because I love all of the individal ingredients (bacon, butter lettuce, poached eggs, and red & white vinegar) and I knew that their combination would be very satisfying to my tastes. And can I say that not only is this salad very delicious, with a combination of salt and crispy from the lardons and rich and silky from the egg yolk, but it is also one of the easiest things I have made so far. To do everything, from washing the lettuce to preparing the dressing, I needed 30 minutes in the kitchen. It’s so easy, and fills a craving when you want something rich and complex in taste!
So, I’ll keep this post short, and just say that this wonderful salad can be eaten as a light lunch (with some bread, bien sûr!), or as an appetizer for dinner. Although, I guess I shouldn’t put any restrictions on this, because you should really eat this salad whenever you feel like it.
Also, one last note – I know it’s not always easy to get fresh produce, but I find that it can make a huge difference with eggs; ce n’est pas grave, but if you can, please try to get your hands on eggs from a farmer’s market or a local producer – they’ve practically just popped out of the chicken!
To make this salad, you will need a small head of lettuce (I used butter lettuce, however this salad traditionally calls for frisée). Additionally, you’ll need two bacon strips, white wine vinegar, a small shallot, and red wine vinegar.
Firstly, wash up your lettuce and arrange it however you like on a plate, either cut up into smaller pieces or left whole. Chop up the shallot and set it aside. Next cut up your bacon into little lardons (which usually are about 1/4-inch wide and 1/2-inch long), and cook in a skillet on medium heat until golden and crispy, about 5 minutes. Remove them from heat.
Next, fill a small skillet with warm water (you’ll be putting the poached eggs in here to keep them warm while you finish the rest of the recipe). Fill a small saucepan halfway with water, and add 1 1/2 tablespoons white wine vinegar – swish it around with a wooden spoon once or twice to blend, and bring to a simmer. Now, this part can be tricky if you’ve never poached eggs before, but don’t fret because it’s super simple. Crack each egg into a teacup or a small shallow dish. Once the water and vinegar start to simmer, bring each teacup right above the waters surface and gently slip in the eggs. With your wooden spoon, lightly move the eggs back and forth for a couple of seconds, in order to make sure the whites stick to the yolk. Simmer for 2-3 minutes, then place in the skillet of warm water.
Reheat the bacon on medium heat, then add the chopped shallot. Cook for about one minute, then add 2 tablespoons red wine vinegar. Cook for 5 seconds (if you cook longer the vinegar will develop a nasty bitter taste), then pour over your lettuce. Sprinkle with salt and pepper to taste, then top with the two poached eggs.