Bistro salad with poached egg, croutons, lardons and walnuts

Bistro salad with poached egg, croutons, lardons and walnuts
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 5-10 min

Packed with the wonderful smoky flavours of lardons and crunchy textures of croutons — this French-inspired salad feeds a family of four for under £5.

Nutrition: per serving

Calories
384kcals
Fat
25.7g (5.9g saturated)
Protein
19.1g
Carbohydrates
19.6g (2.5g sugars)
Fibre
1.8g
Salt
2g
Calories
384kcals
Fat
25.7g (5.9g saturated)
Protein
19.1g
Carbohydrates
19.6g (2.5g sugars)
Fibre
1.8g
Salt
2g

Ingredients

  • Large handful walnut pieces
  • 150g British free-range smoked lardons or pancetta
  • 150g crustless country bread
  • 2 tbsp extra-virgin olive oil, plus extra if needed
  • Splash white wine vinegar
  • 4 large free-range eggs
  • Small bunch fresh tarragon
  • 200g bitter salad leaves
  • 3 spring onions
  • 2 tbsp red wine vinegar

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Spread the nuts in a roasting tin and toast for 5-10 minutes until fragrant.
  2. Meanwhile, heat a frying pan over a high heat, then fry the lardons or pancetta for 5 minutes. Remove with a slotted spoon. Tear the bread into chunks, then toss in the pan fat and fry until golden (add a little olive oil if needed).
  3. Bring a large sauté pan of water and a splash of vinegar to a gentle simmer. Crack an egg into a ramekin, then slide it into the water. Repeat with the other eggs. Poach for 4-5 minutes until the whites set, then drain on kitchen paper.
  4. Roughly chop the walnuts and tarragon and mix in a bowl with the salad leaves, lardons/ pancetta, croutons and spring onions. Drizzle over the oil and vinegar, toss, season and serve with the eggs.

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