Ardennes bacon salad with parmesan shavings — a rustic classic with an italian touch

Preparazione

• 1

  This hearty bacon salad from the Ardennes is traditionally rooted in European farmhouse cooking, known for simple yet satisfying ingredients. In this modern Italian inspired version, Parmigiano Reggiano, Fior di Latte Mozzarelline, crunchy walnuts and warm potatoes elevate the dish with a delicious blend of textures — crisp, creamy, smoky, and fresh. Perfect as a comforting main dish or a generous starter

• 2

  Start by boiling the potatoes. You may leave the skin on for a rustic look or peel them if you prefer.

  Place them in salted boiling water and cook until tender.

  Meanwhile, melt a small knob of salted butter in a frying pan. Add the lardons and sliced onion, and sauté until the bacon becomes crisp and the onions soft and translucent.

  For an extra flavorful touch: After boiling, pan fry the potatoes in the bacon fat until golden and lightly crisp

• 3

  In a large salad bowl, place the oak leaf lettuce and frisée. Cut the tomatoes into wedges and add them to the bowl. Add the warm potatoes, crispy bacon and cooked onions. Poach the eggs in simmering water with a spoonful of vinegar. Lift them out with a slotted spoon and drain on paper towels.

  If you prefer, hard boiled eggs work perfectly too

• 4

  Arrange the poached eggs on top of the salad.

  In a small bowl, whisk together:

  • olive oil

  • raspberry vinegar

  • finely minced garlic

  • salt & pepper

  Pour the vinaigrette over the salad. Add shavings of Parmigiano Reggiano, then scatter Fior di Latte Mozzarelline over the top. Finish with a handful of crushed walnuts to add a sweet, toasty crunch.

  Extra tip (repeated intentionally in original recipe): pan fry the cooked potatoes in the bacon fat to intensify their flavor and color

• • Make it more colorful: swap regular tomatoes for multicolored cherry tomatoes or add red/green/yellow peppers.

  • Sweet–savory vinaigrette: add a drizzle of honey to the dressing to enhance its balance.

  • Extra indulgence: add shallots caramelized in butter.

  • Italian twist: replace bacon with Prosciutto di Parma, Coppa or Pancetta.

  • Warmer version: sauté the potatoes and cervelas (if used) and serve slightly warm.