French Bistro Salad - Low Carb and Delicious

I do think a colourful dish like this can, and perhaps should, be enjoyed anytime of the year. It's "from the city of Lyon in France". I really can see why this "classic bistro salad with tasty bacon and poached egg is hugely popular".

Ingredients:
Serves Four
100 g smoked bacon lardons
2 tbsp. white wine vinegar
1 tsp Dijon mustard
3 tbsp. olive oil
4 medium free-range eggs
100 g watercress / spinach and rocket salad mix, or any other salad leaves
2 tsp washed and finely snipped fresh chives

Instructions:
1. Dry fry the bacon lardons in a frying pan over a medium heat until crisp - this will take about 10 minutes. Drain on kitchen paper and keep warm.
2. Meanwhile, in a small bowl, whisk together the vinegar and mustard. Slowly add the oil, continuing to whisk until the mixture thickens. Set aside.
3. Half-fill a large pan with water and bring to a gentle simmer. Break each egg into a ramekin, keeping the yolks intact. One at a time, pour the eggs into the simmering water and gently spin the water around each egg with a slotted spoon to allow the white to fold over itself. Cook until the whites are just firm – about 4-6 minutes for a runny yolk; longer if you prefer them harder. Remove with a slotted spoon and drain on kitchen paper; season with freshly ground black pepper.
4. Toss the salad in a bowl with the vinaigrette and bacon. Divide between 4 plates, top each with a poached egg and sprinkle with the chives to serve.

Nutritional Details:

Each serving provides
0.9g carbohydrate 0.4g fibre 15.1g protein 16.3g fat

Taken from an original recipe here

Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself. Lardons will keep in the fridge for about three days. Lardons are commonly used to flavour dishes such as quiche, or are fried with onions and used as a base in soups or stews. Alternatively, try frying them and scattering them over salads.

Bon Appétit

All the best Jan