Salade Printanière


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This recipe is so simple that it can only work if made with freshly picked seasonal lettuce and good free-range eggs.


  • 1 tbsp Dijon mustard
  • 1 small clove of garlic, crushed, peeled and chopped
  • 1 tsp sugar
  • 3 tbsp vinegar
  • 8 tbsp olive oil, plus 1 extra for frying
  • 6 eggs
  • 400 g smoked lardons, chopped
  • 1 large head of lettuce, washed
  • sea salt
  • freshly ground black pepper
  • bunch of flat-leaf parsley, chopped


    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 crispy. Break the lettuce into a large bowl; add the seasoning and parsley. Peel the eggs and cut into quarters, add them to the salad, and scatter the hot bacon over. Pour over the vinaigrette, toss, then serve at once.