An autumnal salad with smoked bacon, salami, egg and nuts

Serves: 4
Course: Salads
Cooking Time: 0 hr 30 mins
  • 100ml sherry vinegar
  • 80g golden brown sugar
  • 1 stick of cinnamon
  • 1 tsp Dijon mustard
  • 300ml sunflower oil
  • 100ml light olive oil
  • Salt and pepper
  • 2 cloves of garlic, crushed
  • 125g (one packet) smoked bacon lardons
  • 150g piece of salami, diced
  • 60g hazelnuts, roasted, peeled and lightly crushed
  • 60g golden raisins, soaked briefly in boiling water to plump up
  • Salad leaves, washed and carefully dried
  • 4 free range eggs

1 Set your oven to 185 degrees .

2 Bring the vinegar, sugar and cinnamon to the boil then remove from the heat.

3 Whisk in the mustard then slowly incorporate the sunflower oil, followed by the olive oil, salt and pepper and garlic.

4 Set aside approximately one third of the dressing and refrigerate the rest for another day.

5 Put the lardons on an oven tray and cook for 10-12 minutes until crisp, then add them and their fat to the reserved dressing, along with the salami, hazelnuts and drained raisins.

6 Poach the eggs for five to six minutes.

7 Meanwhile divide the salad between four bowls, spoon the dressing over the top taking the charcuterie first as you may not need to use all of the dressing.

8 Carefully lift the eggs from the pot with a slotted spoon then sit them on top of the salad and serve immediately.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford