Crisp, lightly dressed cos lettuce served with warm smoky bacon, crunchy croutons and an oozy poached egg – it’s enough to make your mouth water! Serve this classic French recipe as a dinner party starter.
- 10 baby cos lettuce leaves
- 100 g bacon lardons, sliced into 1 cm pieces, pan-fried
- 2 tbsp crushed croutons
- 1 soft poached egg
- pinch of salt and pepper
- 2 French shallots, finely sliced
- 1 tbsp Dijon mustard
- ½ tbsp red wine vinegar
- 60 ml (¼ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dressing, combine all ingredients and mix well.
Add cos lettuce and toss gently to coat. Transfer lettuce and dressing to a serving plate.
Garnish with lardons and croutons. Place poached egg on top.
Season with salt and pepper. Serve.