Lamb’s lettuce with lardons

Lamb’s lettuce with lardons

By
From
French Lessons
Serves
4
Prep
20 mins
Photographer
Steve Brown

Lettuce and bacon is a classic salad combination that everyone loves. Instead of dressing it with a predictable vinaigrette, I like to use sauce gribiche, which adds plenty of crunch and a wonderful salty, vinegary tang. To turn it into more of a meal, add slices of sautéed chicken confit or top with a soft-poached egg.

Ingredients

Quantity Ingredient
2 cups lamb’s lettuce, washed and dried
200g smoked bacon, cut into thick batons
1 tablespoon olive oil
splash Homemade truffle oil
few drops lemon juice
sea salt
200ml Sauce gribiche

Method

  1. Put the lamb’s lettuce in a large mixing bowl and set aside.
  2. Heat the oil in a heavy-based frying pan and fry the bacon until golden brown. Remove from the pan and drain briefly on paper towels. Scatter the bacon into the mixing bowl, then add a generous splash of truffle oil, a squeeze of lemon and a sprinkling of sea salt. Use your fingers to tumble everything together gently.
  3. To serve, spoon a neat mound of sauce gribiche in the centre of each serving plate. Decorate the plate with the salad and serve immediately while the bacon is still warm.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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