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I created this recipe for @kentmums as part of their ‘Special Eggs’ Campaign. Throughout April they will be showcasing businesses and talents across Kent. Take a look, they have some fantastic small businesses on there, all run by talented mums.
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A gorgeous spring salad all prepared in under 15 minutes. Fantastic along side an Easter buffet or on its own as a simple lunch.
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Serves 4
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INGREDIENTS
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8 eggs - boiled gently for 6-7 minutes to ensure a soft yolk
200g - lardons or pancetta
1 bag salad leaves (mine came with edible flowers)
12 asparagus spears - washed, halved and steamed for 2 minutes
1 pouch of precooked puy lentils
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Dressing
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1 clove garlic - crushed
1 teaspoon Dijon mmustard
1 teaspoon honey
1.5 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt & Pepper
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METHOD
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Shake all of the dressing ingredients in a jar and set aside so the flavours infuse.
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Gently boil the eggs for 6-7 minutes. Plunge into cold water. When cool, peel and cut lengthways.
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Pan fry the bacon until golden and the fat has rendered out.
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Steam the asparagus for 2 minutes.
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Assemble the salad ingredients in a large bowl or platter. Scatter the lardons and drizzle the dressing.