Name: Alpine salad
Yield: Serves 6
Cuisine: Swiss
Ingredients: a squeeze of lemon juice; 1 tablespoon sunflower oil; 1 generous teaspoon Dijon or German mustard; 100 ml good full-fat yoghurt; 1½ teaspoons caster sugar; flaked sea salt and black pepper; 2 tablespoons double cream; a capful of white wine vinegar; 1 small garlic clove, crushed; 2 slices of walnut or multigrain bread; 150 g lamb’s lettuce; 12 rashers of smoked streaky bacon, finely sliced; 3 medium free-range eggs; a little sunflower oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

In the Winter Alps, it is rare to see any greenery among the avalanche of bread, cheese, eggs, cream, white wine and sausage. This recipe is an exception and comes from my snowy cousin, Liz Moore, who lives in Switzerland.

Ingredients

3 medium free-range eggs
a little sunflower oil
12 rashers of smoked streaky bacon,

Europe
Switzerland
Winter
Gluten-free

Method

Boil the eggs for 8 minutes and cool them immediately in cold water. They should not be runny but have a lovely moistness to the yolk. Getting it started with a little splash of oil, fry the bacon until very crispy, turning once. Drain on kitchen paper, reserving the fat in the pan. When cool, roughly crumble.

Cut the bread into little cubes and fry it in the bacon fat until golden. If

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