Curly lettuce salad with eggs and crisp bacon

Curly lettuce salad with eggs and crisp bacon


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Curly endive and spring onions are tossed with a mustard-horseradish vinaigrette and topped with crisp bacon and poached eggs in this main-dish salad.

Lynn Lewis

Serves: 4 

  • 1 large head curly endive lettuce
  • 5 spring onions, finely sliced
  • 4 tablespoons vegetable oil
  • 4 thin slices bacon, sliced lengthwise
  • 4 medium eggs
  • 5 tablespoons tarragon or other herb vinegar
  • generous pinch of hot mustard powder
  • 1 teaspoon horseradish sauce, or to taste
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Tear or chop lettuce into small pieces. Divide among serving plates. Sprinkle evenly with spring onions.
  2. To make vinaigrette, whisk 2 tablespoons of the oil, 2 tablespoons of the vinegar, mustard and horseradish until combined. Add salt and pepper to taste. Drizzle over salad ingredients.
  3. Hall-fill a large saucepan with water. Add remaining 3 tablespoons vinegar; bring to a boil. Heat remaining 2 tablespoons oil in a frying pan. Add bacon; fry until crisp. Keep warm.
  4. One at a time, break eggs onto a plate and slide them into the boiling water. Reduce heat to a simmer. Poach eggs 4 to 5 minutes, or until cooked as desired. Remove with a slotted spoon and drain. Trim ragged edges. (Alternatively, hard–boil the eggs; peel and slice when cooled.) Place 1 egg on each serving of salad. Top with bacon. Serve immediately.

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