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Margerum Wine Company

Salade aux Lardons

Salade aux Lardons
Recipe Date:
Cook Time:
Imperial (US)
A sophisticated French salad featuring a bed of Curly Endive or frisée, topped with crispy lardons and striking purple-hued eggs poached in red wine.
  • 6 cups Curly Endive or Frisée
  • 6 ozs Pancetta (or Bacon) - Chopped 1/4
  • 4 Eggs
  • 1 Shallot
  • 4 tbsps Olive oil
  • 1 tbsp White wine vinegar
  • 1 tsp Dijon Mustard
  • 1 tbsp Sugar
  • 1 Lemon
  • 1 Bottle of red wine
  • Salt and pepper to taste
  • Optional: Toasted bread and/or croutons
▼ Watch the Latest Recipe Cooking with Doug: Salade aux Lardons

*The following directions are for 2 persons

Step 1: Prepare the vinaigrette:

In a small bowl, whisk together the olive oil, white wine vinegar, pinch of sugar, squeeze of Lemon, Dijon mustard, salt, and pepper. Adjust the seasoning according to taste. Whisk until emulsified.

Step 2: Saute the pancetta:

In a frying pan over medium heat, saute the pancetta pieces until they are crispy and golden brown. Remove the pancetta from the pan and drain on a paper towel to remove excess fat. Deglaze the pain with shallots and red wine (4-6 minutes).

Step 3: Assemble the salad:

In a large bowl, add the salad greens, the vinaigrette, and the pancetta. Toss all ingredients together.
Divide the salad onto plates.

Step 4: Poach the eggs:

Boil the wine and flame off the alcohol. If not using wine add vinegar to the simmering water (to help the eggs set). Crack the eggs into the wine one at a time. Cook for about 3-4 minutes for soft yolks, then carefully remove with a slotted spoon and drain.

Step 5: Serve:

Add the cooked shallots, alongside with two eggs on top of each salad. Add croutons or toasted bread if desired and sprinkle with salt and pepper.