• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Spring Salad Supreme- II

Category: Salads

 Ingredients List

  • 4-6 ounce slab Bacon (cut into medium chunks or lardons)
  • 1/2 pound New Potatoes (scrubbed clean)
  • 1/2 pound Green Beans (trimmed)
  • 1/3 pound Mushrooms (such as oyster or chanterelles)
  • 1 Lemon (juiced)
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Minced Shallot
  • Extra-Virgin Olive Oil
  • 4 cups Baby Greens (washed and dried)
  • Salt & cracked Black Pepper
  • 2 farm fresh Eggs (room temperature)


In a large skillet, slowly cook the Bacon over low heat to render the fat. Once Bacon fat is mostly rendered, increase heat to medium-high and cook until crisp, about 2-3 minutes. Using a slotted spoon, remove Bacon to plate. Divide the Bacon fat into two pans.

Meanwhile, place the new Potatoes in a pot and cover with cold water by 2 inches. Place over medium-high heat and bring to a boil. Cook for 5 minutes or until a fork inserts with little resistance. Drain and allow to cool. Cut in half if Potatoes are larger than 1" in diameter.

Toss the Green Beans into one pan with reserved Bacon fat and season with Salt. Sauté for 1 minute then squeeze in the juice of 1/2 a Lemon. Continue to sauté for 1 more minute then remove to a plate.

Place the other pan with Bacon fat on medium-high heat. Add a touch of Olive Oil if needed. Add the Mushrooms and allow to cook for 2 minutes without disturbing. Season with Salt and toss. Sauté for 8-10 minutes until crispy. Remove to a paper towel-lined plate.

In a medium bowl, whisk together the juice of half a Lemon, Sherry, Dijon, Shallot. Slowly drizzle in Olive Oil (about 1/2 cup) while continuing to whisk until dressing begins to emulsify. Season with Salt and Pepper and adjust Vinegar and oil ratio to taste

Place the Greens in a large bowl and drizzle with some of the dressing. Toss to coat the Greens and add more dressing as needed.

Add the Potatoes and toss to coat lightly.

Bring a medium pot of water to a boil. Remove from heat, swirl water lightly in a circular motion the drop in one Egg at a time. Allow Eggs to cook for 6 minutes until softly poached. Remove Eggs with a slotted spoon and blot off excess water using a paper towel or clean kitchen towel.

Plate the salad with Green Beans, Bacon and Mushrooms and top with a soft poached Egg. Garnish with Freshly Cracked Black Pepper.

Remaining dressing can be stored in the fridge for later use.

Helpful Tips:
1. Dressing should be one part acid to two parts fat.
2. When tasting dressing, use a piece of lettuce, not your finger.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?