A simple everyday salad straight from my native county, Franche Comté. Most of you would not know it, as my English friends speed up from Paris to the south of France and in doing so, bypassing one of the loveliest and most hospitable counties. It produces some of the very best cream in France, which is extensively used in its cuisine. This salad will be made all the easier as you can now buy so many variety of ready prepared salad leaves.
- 20 g Dijon mustard
- 15 ml white wine vinegar
- 5 ml water
- 45 ml extra virgin rapeseed oil
- sea salt, black pepper, to taste
- 10 g French shallot, finely chopped
- ¼ garlic clove, finely diced
- 2 L water, to poach
- 20 ml white wine vinegar
- 4 medium eggs
- 100 g smoked bacon, rind removed, cut into 1 mm slices, plus 200 g smoked bacon extra, cut into 1 cm cubes
- 500 ml cold water
- 80 g x 1 cm croutons, toasted
- 50 g pork scratchings, chopped
- 10 g frisee lettuce, prepared, washed
- 10 g lamb’s lettuce, prepared, washed
- 10 g endive (escarole), prepared, washed
- 1 tsp chopped chives
- 2 g chopped chervil
- 3 tarragon leaves, chopped
To top the salad
- 1 tbsp chopped chives
- 5 g chopped chervil
- 8 tarragon leaves, chopped
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.
The dressing can be made in advance and refrigerated.
To make the dressing, combine mustard, vinegar and the water in a large bowl. Add oil in a thin, steady stream, whisking, until emulsified. Season with salt and pepper to taste, then add the shallot and garlic.
To poach the eggs, combine the water and vinegar in a large saucepan and bring to boil. Reduce heat, until water is just on simmering point. Crack eggs into separate ramekins. Stir water with a spoon, to create a whirlpool. Tip eggs into centre of swirling water and cook for 3 minutes. Carefully remove and refresh in ice-cold water to stop further cooking. Drain on a perforated tray.
To make the garnish, preheat oven to 170°C. Bake sliced bacon for 12 minutes, then drain and reserve. Heat the water and cubed bacon in a small saucepan on high heat. Bring to boil and cook for 10 seconds. Drain bacon in a colander and stand for 1 minute. Heat a large frying pan on high heat and cook diced bacon for 1 min. Reduce heat to medium and cook, stirring occasionally, for 5 minutes. Drain in colander and reserve.
To make the salad, combine ingredients in a large bowl. Drizzle over dressing, then add the cubed bacon and croutons. Top salad with extra herbs.
Reheat the eggs in 90°C water for 3 minutes. Arrange salad in centres of four serving plates. Place poached eggs in centres of four serving bowls and scatter around pork scratchings. Top salad with a reserved bacon crisp.