Salad aux Lardon

Salad aux lardonServes 4-6


  • 12 oz Sweet Maple Lardons
  • 4 eggs
  • 4 handfuls young frisée, washed and torn into bite-size pieces
  • 2 tbsp fresh lemon juice (seeds removed)
  • 2 tsp Dijon Mustard
  • 4 tbsp Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Cook lardons according to The Baconers’ secret method.
  2. Fill a large saucepan with 2” of lightly salted water and bring to a boil.
  3. Crack an egg into a cup and gently slide into the water. Repeat for each egg.
  4. Cook eggs until whites are starting to set (but yolk is still runny) - around 3 minutes. (You may need to run this in batches so the eggs are not crowded)
  5. Using a slotted spoon, transfer eggs to a paper towel to set and finish cooking.
  6. Combine lemon juice, Dijon mustard and Kosher salt. While whisking slowly drizzle in olive oil until vinaigrette is emulsified.
  7. Create a bed of frisée on each plate. Decorate with lardons and 1 poached egg.
  8. Drizzle with dressing and finish with fresh cracked pepper.
  9. (Alternatively you can dress all the frisée at once and divide evenly between 4 plates.)



Hand Cut Lardons