| Level: | Easy |
| Total: | 32 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- 4 eggs
- 1 head escarole or frisee or other bitter leaves of choice
- 1 teaspoon garlic oil
- 7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
- 1 teaspoon Dijon mustard
- 4 teaspoons cider vinegar
- Dash Worcestershire sauce
- Small bunch flat-leaf parsley, leaves chopped
Instructions
- Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
- Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
- Cook’s Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you’re making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
- Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
- Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
- Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
- Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
- Make Ahead Note:
- The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 193 mg |
| Sodium | 412 mg |
Reviews
Wonderful recipe. We’ve made this so many times. Such a nice recipe for the summer. Thank you Nigella.
Nigella, you’re a genius. I’ve tried to perfect the yolk-done-yet-still-golden hard boiled egg for years. I always ended up with the powdery center or it still oozing (which is great for a sunny side up but not what you want in a hard boiled egg. Your method worked to perfection. I’ll never boil my eggs another way again. Obviously, my review is only for the eggs but I’m sure the salad is delicious. How could it not be considering the ingredients?
I just made this for lunch and was it ever , well, to die for. My husband could not stop raving about how good it was. I, like the others, added my own touch. Some blue cheese and tomatoes but did not changes any thing other than that. The eggs done this way are great.
Such a good recipe!!!!, I used baby spinach and and added some chopped hot house tomato and onion, Mmmmmmmmmmmmmm So good!!!!!!!
I love this recipe! There are many versions of this salad throughout France; but the basic recipe is the same – Eggs, fresh greens, homeade dressing,and a little cheese…. you can use your imagination from then on……..
Fabulous! I made the salad tonight, to accompany my dinner entree, to great results. I did sub the greens due to what was in my fridge, which was baby leaf lettuce and arugula. I added some croutons as a garnish. My husband and I enjoyed this recipe thoroghly! Thank you Nigella for a fantastic recipe.
i watched this show this morning. i had forgotten about this salad. thank you so much for reminding me of it. i will be making this salad with chicken tomorrow evening. thanks again and i love you show. wouldn’t miss it
I loved this! I like my eggs done like this, and the bitter greens & bacon are perfect.