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6
Easy
30 min
By Joanne Harris and Fran Warde
Published 2005
This recipe is so simple that it can only work if made with freshly picked seasonal lettuce and good free-range eggs.
Put the mustard, garlic, sugar and vinegar into a jar and mix well. Add the olive oil, put the lid on the jar and shake vigorously until blended.
Place the eggs in a pan of warm water, bring to the boil and simmer for 6 minutes. Drain, then run cold water into the pan for 2 minutes.
Heat the extra tablespoon of olive oil in a frying pan. Add the lardons and cook until nicely cri