Auld Alliance

Dandelion, lardons and poached egg salad (Salade Paysanne)

Auld Alliance salade paysanne

Dandelion, lardons and poached egg salad (Salade Paysanne)

From: Lydie Bocquillion
Prep Time: 2 Mins Cooking Time: 10 Mins


  • 1 tbsp mustard of your choice (not grain mustard) 
  • 2 tbsp cider vinegar 
  • 4 tbsp rapeseed oil salt/pepper to taste
  • 1 loaf of good bread, a rustic type works well 
  • 4 handful of young washed dandelion leaves, you can also use a mix of leaves with strong flavours. 
  • 4 slices of stricky bacon cut in little batons 
  • 4 free range eggs


  1. For the salad heat up a dry non-stick pan then drop in the bacon and melt the fat away, when dry and crispy place them on kitchen paper until ready to use.
  2. Poach the eggs, you want them runny in the centre.
  3. For the dressing mix all the ingredients in a bowl in the order listed above. 
  4. Cut 4 slices of bread, place each slice on a plate (or the 4 slices on a platter), coat the dandelions with the dressing divide and between the 4 slices. 
  5. Scatter the lardons and top with the egg add a grind of freshly ground pepper and serve.