Capital salad

Salade de la Capitale

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This is my personal choice of salad. In every bistro you get various salads that are the house or chef speciality. If I owned a bistro, this is the salad I would serve to my diners!


  • 300 g (10 oz) waxy, firm-fleshed salad potatoes
  • 4 eggs


Cook the potatoes in simmering water for 20 minutes, or until tender, then drain and slice. Meanwhile, heat another pan of water and, when just simmering, add the eggs. Bring to the boil for 30 seconds, place a lid on top then remove from the heat and leave to sit for 6 minutes. Rinse in cold water and, when cool enough to handle, shell the eggs.

Fry the lardons or streaky bacon in a pa