# French Country Salad

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A hearty French-style salad with poached eggs, crispy bacon, croutons, asparagus, green beans, potatoes and a creamy mustard dressing.

Servings: 4 · Prep 15 min · Cook 30 min · Salads

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: French Country Salad](https://image.fridge.menu/adaptations/49sr3lv2/76d2ea4bd1168cbeaa2bd55f04c8ed797c70d1c8c8029ba01ada79fa64289074.jpg)

## Ingredients

- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 2 tbsp [Apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 4 pcs [Bacon](https://fridge.menu/en/i/bacon) — omit for a vegetarian version
- 2 tsp [Butter](https://fridge.menu/en/i/butter)
- 2 pcs [Bread](https://fridge.menu/en/i/bread) — cut into cubes, a crusty loaf works well
- 200 g [Asparagus](https://fridge.menu/en/i/asparagus) — cut into smaller pieces
- 200 g [Green beans](https://fridge.menu/en/i/green-beans) — haricots verts
- 250 g [Lettuce](https://fridge.menu/en/i/lettuce)
- 1 pcs [Red onion](https://fridge.menu/en/i/red-onion) — thinly sliced into rings
- 350 g [Potatoes](https://fridge.menu/en/i/potato) — boiled and halved
- 50 g [Black olives](https://fridge.menu/en/i/black-olives)
- 1 bunch [Chives](https://fridge.menu/en/i/chives) — finely chopped
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### For the dressing

- 2 tsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- 2 tsp [Honey](https://fridge.menu/en/i/honey)
- 1 tsp [Apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 2 tbsp [Mayonnaise](https://fridge.menu/en/i/mayonnaise)

## Steps

1. Poach the eggs: bring a pan of water to the boil and crack each egg into its own small bowl.
2. Once the water boils, add the apple cider vinegar and remove the pan from the heat. Stir the water in a circle with a whisk to create a vortex in the centre.
3. Pour an egg into the centre of the vortex, return the pan to the heat and cook for about 3 minutes. Carefully lift the egg out with a slotted spoon and set on a plate — repeat with the remaining eggs.
4. Prepare the salad vegetables: fry the bacon slices in a pan until crisp, then drain on paper towel.
5. Add 1 tsp butter to the pan with the bacon fat and fry the bread cubes until crisp, season with salt and pepper, then set aside.
6. Add another 1 tsp butter to the pan and quickly fry the asparagus for just a minute.
7. Boil the green beans for 2 minutes, then immediately rinse in ice water to stop the cooking.
8. Arrange the salad on plates with the red onion, green beans, potato halves, asparagus, bread cubes, bacon pieces and olives.
9. Serve with the poached eggs, drizzle the dressing over the salad in small amounts, and finish with a sprinkle of chives.
10. Creamy mustard dressing: mix the Dijon mustard, honey, apple cider vinegar, olive oil and mayonnaise, season with salt and pepper to taste.
11. Instead of poached eggs you can use soft-boiled eggs: boil the eggs in a pan of boiling water for 8 minutes, until the yolk is still slightly runny.
12. Peel the eggs and carefully cut them into quarters with a sharp knife.

Published 2026-10-08

https://fridge.menu/en/r/french-peasant-salad-49sr3lv2

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