Description
A classic French-inspired salad with a crisp medley of greens, rich soft-boiled eggs, tangy lemon-Dijon dressing, and savory garnishes like crispy bacon and croutons. Light yet satisfying, it’s perfect as a starter or a complete meal with a glass of wine.
Ingredients
For the Salad:
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5 oz mixed greens (like frisée, arugula, baby lettuces)
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4 large eggs
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4 strips thick-cut bacon, cooked and crumbled
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1 cup homemade or store-bought croutons
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1/2 small shallot, thinly sliced
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Fresh chives or tarragon (optional, for garnish)
For the Lemony Dijon Dressing:
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1/2 teaspoon honey (optional)
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1/4 cup olive oil
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Salt and freshly ground black pepper, to taste
Instructions
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Cook the Eggs:
Bring a pot of water to a boil. Gently lower in the eggs and boil for 6½ minutes for soft-boiled yolks. Transfer to ice water to cool, then peel and halve. -
Make the Dressing:
In a small bowl or jar, whisk together lemon juice, Dijon mustard, and honey (if using). Slowly whisk in olive oil until emulsified. Season with salt and pepper. -
Assemble the Salad:
In a large bowl, toss greens with a few tablespoons of the dressing. Add shallots, croutons, and most of the bacon. Gently toss again. -
Serve:
Divide among plates. Top with halved eggs, remaining bacon, and fresh herbs. Drizzle with extra dressing and crack a bit of black pepper on top.
Notes
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Make it vegetarian by skipping the bacon and adding roasted mushrooms or crispy chickpeas.
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Use a mix of hearty greens for the best texture—frisée, arugula, and romaine work well.
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Want it heartier? Add warm roasted potatoes or grilled chicken.