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Bistro salad with poached egg, croutons, lardons and walnuts

Name: Bistro salad with poached egg, croutons, lardons and walnuts
Yield: Serves 4
Cuisine: French recipes
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

Published: 30 Jun 15
Updated: 18 Mar 24

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.

Easy
June 2015

Test kitchen approved

Serves 4
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

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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

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Method

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.
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).
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.

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.