Red oak leaf salad with chopped egg and red wine walnut oil dressing

4byz1grl 0

"Fresh baby lettuces are topped with chopped egg, green beans, crisp bacon, walnuts and a dressing made with walnut oil. Its a meal on its own or an elegant little starter for a French main dish."


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Place the eggs in boiling water for 8 minutes for soft boiled. Cool in cold water, peel and roughly chop.
  2. Pan fry the pancetta until crisp, drain on paper towel and set aside.
  3. Pour the walnut oil, vinegar, mustard, sugar, shallot, and some salt and pepper into a small jar with a screw top lid. Shake well and set aside.
  4. Remove the core and outer leaves from the head of lettuce and break into smaller pieces. Place all of the lettuces in a large salad bowl or individual plates.
  5. Blanch the beans in salted water for 2 minutes, drain and place in very cold water. Dry on tea towel.
  6. Top the salad with beans, walnuts, pancetta/bacon and egg. Shake the dressing before serving and pour over.
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