Farmer Salad with Rustic Salad Sauce

Salad dressing: Remove the skin from the shallot, halve and cut into very fine cubes. Clean the leek, rinse, shake dry and cut into very thin strips. Mix the mustard, vinegar and a little salt until smooth, then add the oil in a thin stream. Add shallot cubes and leek, mix well, season the salad dressing with salt and season with pepper.

Lettuce: cover eggs with cold water in a saucepan, season lightly with salt, boil and cook for eight minutes until hard. Rinse cold, peel and mash coarsely with a fork. Clean, rinse and spin dry leaf lettuce and pluck into bite-sized pieces. Remove crust from toast, cut into small cubes and toast in a frying pan over medium heat with clarified butter until golden brown on all sides. Drain on kitchen roll. Cut bacon slices widthwise into 0.5 cm narrow strips and roast in a hot frying pan over medium heat without fat until crispy. Also drain on kitchen roll.

Mix lettuce leaves with salad dressing and divide among four plates. Sprinkle leaf lettuce with enough bacon, croutons and eggs and bring to the table.

Tip: Any leftover salad dressing will keep in an airtight container in the refrigerator for up to 48 hours.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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