Marjorie Taylor, Kendall Smith Franchini

Spinach Salad with Lardons

Name: Spinach Salad with Lardons
Cuisine: French
Ingredients: 1 tablespoon extra-virgin olive oil; 1 slice (about ¼ inch / 6 mm thick) lard fumé, or 2 slices thick-cut smoked bacon (3 ounces / 85 g total), cut into ¼-inch (6-mm) lardons (strips); 1 slice (about ¼ inch / 6 mm thick) lard fumé, or 2 slices thick-cut smoked bacon (3 ounces / 85 g total), cut into ¼-inch (6-mm) lardons (strips); 1 clove garlic, finely minced (see Using Garlic); 1 clove garlic, finely minced (see Using Garlic); 1 recipe Classic French Vinaigrette, made with white wine vinegar; 1 recipe Classic French Vinaigrette, made with white wine vinegar; 2 teaspoons Pickled Mustard Seeds, or 1 teaspoon Dijon mustard; 2 teaspoons Pickled Mustard Seeds, or 1 teaspoon Dijon mustard; 12 ounces (340 g) young or baby spinach, stems trimmed (see About Washing Greens); 12 ounces (340 g) young or baby spinach, stems trimmed (see About Washing Greens); Fleur de sel and freshly ground black pepper; Fleur de sel and freshly ground black pepper

Preparation info

Serves
4
as a main course or 6 as a first course

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

Hearty green salads that pair fresh young spinach or tender frisée with a warm lardon-laced vinaigrette are a favorite in France. Our version, which we serve as a lovely and nutritious side or as a simple lunch or weeknight meal topped with The Perfect Egg and Real Croutons, is studded with our Pickled Mustard Seeds for crunch. At the Woodland House, we plant different varieties of spin

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method