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Gourmet Salad with Lardons, Leeks & Radishes_edited.jpg

Gourmet Salade with Lardons, Leeks & Radishes

serves 4


  • 200 g (7 oz) lardons (bacon strips)

  • 4 leeks

  • 1 shallot

  • A few hazelnuts

  • 1 handful of pink radishes

  • Zest and juice of 1 lemon

  • Sesame oil and raspberry vinegar

  • Salt, freshly ground pepper


  • Wash and pare the leeks. Steam them 15 to 20 minutes, or until they are tender. Drain. Set aside.

  • In a very hot pan, without adding any fat, sauté the lardons for 6 to 8 minutes, or until golden brown. Drain on paper towels.

  • Peel and finely chop the shallot.

  • Coarsely crush the hazelnuts and roast them in a very hot pan for 4 to 6 minutes.

  • Wash the radishes and cut them into fine rings.

  • Cut the leeks lengthwise, in a “tagliatelle” fashion.

  • Combine the leeks, lardons and radishes, mix well, and serve with dressing.

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