Serves 4

  • 150g mixed mesclun/spring salad shoots
  • 150g smoked bacon lardons
  • 4 eggs
  • 1 red onion
  • 60g cashew nuts
  • 20g pumpkin seeds
  • ½ bunch chives
  • ½ bunch parsley
  • ½ baguette
  • 2 bay leaves
  • 4 tbsp olive oil to make a light vinaigrette and to pan-fry the croutons
  • 1 lemon
  • Salt
  • Freshly ground pepper

Preparation: 10 minutes
Cooking: 10 minutes

  • Rinse and dry the salad leaves.
  • Very finely chop the herbs and slice the red onion into thin rings.
  • Cook the eggs for 6 minutes in a pan of boiling salted water. Plunge in a bowl of cold water and peel carefully.
  • Dry-fry the lardons for 3 – 4 minutes in a non-stick pan without any additional fat. Remove.
  • Put one tbsp olive oil to the pan and fry the croutons until golden.
  • To make the vinaigrette, mix 3 tbsp olive oil with the juice of a lemon and the chopped herbs (you can do this in a jar and shake vigorously). Season with salt and freshly ground pepper.
  • Mix the salad leaves with half the vinaigrette and place in 4 generous bowls.
  • One ingredient at a time, layer with the lardons, croutons, onion rings, cashew nuts and pumpkin seeds.
  • Top with a soft-boiled egg, sliced in two. Pour over the remaining vinaigrette and serve immediately.