Salade Du Marché Recipe

Wash and spin-dry the mixed salad greens; place in a large bowl. Prepare seasonal vegetables: thinly slice cucumbers and radishes, halve cherry tomatoes, shave carrots or fennel with a peeler, or slice roasted beets into thin wedges. Combine prepared vegetables with the greens in the bowl.

Add the chopped fresh herbs to the salad bowl and gently toss to distribute.

Bring a medium saucepan of water to a rolling boil. Reduce to a gentle simmer and carefully lower the eggs in with a slotted spoon. For soft-set yolks with slightly jammy centers, cook 6 minutes. For medium-set yolks, cook 8 minutes. For fully hard-set yolks, cook 10–11 minutes.

While eggs cook, heat a skillet over medium heat. Lay the bacon slices in a single layer and cook until crisp, about 4–6 minutes per side depending on thickness. Transfer cooked bacon to a paper-towel-lined plate and let drain; when cool, break into bite-sized pieces.

When eggs finish, transfer immediately to an ice bath for 3–5 minutes to stop cooking. Peel eggs and halve them lengthwise just before serving (reserve whole if plating later). If you prefer fried eggs instead: wipe skillet, melt 1 tsp butter or heat 1 tsp oil over medium heat and fry eggs sunny-side-up to preference; season lightly with salt and pepper.

Coarsely chop the shelled pistachios. If you prefer more pronounced toasty flavor, toast them in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant—cool before using.

Crumble the soft cheese (if using) and set aside.

In a small bowl or jar combine the minced shallot, Dijon mustard, honey (or maple), and white wine vinegar (or lemon juice). Whisk or shake to combine.

Slowly whisk in the extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; taste and adjust acidity, sweetness, or seasoning as desired.

Just before serving, pour about half of the dressing over the salad bowl and gently toss to coat the greens and vegetables evenly. Reserve remaining dressing for guests or to adjust seasoning at the table.

Arrange tossed salad on a serving platter or divide among 4 plates. Place two halved eggs on each portion (or one whole soft egg per plate if you prefer). Scatter crisp bacon pieces over the salad.

Sprinkle the chopped (toasted) pistachios and crumbled cheese evenly over each portion. Finish with a light drizzle of any remaining dressing and a crack of black pepper.

Serve immediately so greens remain crisp and eggs retain desired temperature.