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All day breakfast salad


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My version of the classic French dish Salade Frisse Aux Lardons. Made with salad, croutons, warm poached eggs and meat. Often served as a starter this is substantial enough to be a main course.

The essence of this dish is to dress the salad with the hot dressing. It must then be served immediately so have all your bowls and plates ready before you start cooking.

Ingredients
A large bag or 200 g mixed salad leaves (the French use frisse or curly endive which has a bitter taste)
1 small baguette
4 large, fresh eggs (free range or organic)
3 thick rashers of bacon, rinds removed and cut into thick strips or lardons
3 or 4 large sausages, cut into 1 inch rounds
100 g black pudding, skinned and cut into 1/2 inch chunks
6 tablespoons extra virgin olive oil
3 tablespoons wine vinegar (red or white)
salt and black pepper

Method

Make the croutons: cut the bread into 1 inch cubes, mix with 2 tablespoons of olive oil and bake on a tray in a warm oven (180 degrees, gas mark 4) for 10 minutes. They burn easily so keep an eye on them. Once they ready set aside. If you are making them in advance store in an air tight container.
Prepare the salad and place in a large bowl
Begin to poach the eggs (this will take around 10 minutes if you simmer the eggs for 1 minute and then remove the pan from the heat and leave the eggs in the hot water until they are cooked)
Fry the bacon and sausages, after a few minutes add the black pudding
The bacon and sausages should be ready after 5 minutes further cooking.
When the meats are ready, add the remaining olive oil and the wine vinegar, turn up the heat and let this bubble briefly (this will be the salad dressing)
Combine the meat and the salad
Pour the dressing over the salad
Add the croutons, mix gently and divide the salad between 4 plates
Top each salad with a poached egg
Serve immediately

Suggested Sausages

A plain pork sausage (not too herby) and black pudding. Delia Smith also has a good version using Chorizo and paprika



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