HG CHRISTMAS ENTERTAINING
158 | AUSTRALIAN HOUSE & GARDEN
SALADE AUX LARDONS
3 cupsbabyspinach leaves, stems
trimmed, washed and dried
3 cups crunchysalad leaves such
as frisee, witlof or cos, washed
and dried
4 slices sourdough1 clovegarlic, halved
4 slices belly bacon (5mm thick),
cut into lardons
½ cup (125ml) extra-virgin olive oil
8 small very fresh free-range eggs
1 tbsp red-wine vinegar1 Lineaclean tea towel withpaper towel and place preparedgreens on
top. Wrap into a loose parcel and refrigerateuntil needed.
2 Preheat oven to100 ̊C (80 ̊Cfan). Rub breadlightly with cut garlic, then
tear into rough 1cm pieces.
3 Film a non-stick frypan with water; add bacon. Saute over medium heat
for 5mins or until fat starts to run and lardons begin to colour and crisp.
Using a slotted spoon, scoop from pan and transfer to a baking dish. Place
in oven to keep warm.
4 In same frypan, add half the olive oil and croutons. Saute over medium
heat for 5mins or until golden on all sides. Add to baking dish with bacon.
Set frypan aside but do not clean it.
5 Bring a wide saucepan of lightly salted water to the boil. Working in
batches, break each egg into a small cup then slide into water. Cook until
white has just set, then scoop into a bowl of warm water. (Just before
serving, reheat in a saucepan of simmering water, draining well.)
6 Arrange greens on a platter, then scatter bacon and croutons over.
Top with eggs.
7 Heat frypan used in step 4 over medium heat, add remaining olive oil
and vinegar, stirring to combine. Remove from heat and spoon over salad.
Finish with freshly ground black pepper; serve immediately. >TOP LEFTStephanie filled a vase with Mollis azaleas, white freesias, holly and
viburnum to make a beautifully festive centrepiece.
BOTTOM LEFTFresh and colourful salade aux lardons: a hearty side dish.
OPPOSITE, CLOCKWISE FROM TOP LEFTGreenery from the garden adds a
pretty, fragrant touch to the table. Stephanie with her guests (from left): daughter
Lisa; granddaughter Juliet; daughter Holly; social-media assistant Simone and
personal assistant Katie. Cutlery, Perfect Pieces. Napkins, Hale Mercantile Co. Juliet
sneaks a tasty morsel from mum Holly’s plate.For Where to Buy, see page 218.ENTERTAINING TIP
Warm plates help hot food hold its temperature
for longer – a boon when the conversation is
flowing. Simply place serving dishes in the oven
at 110°C, pop in the microwave, or stack in a sink
filled with clean hot water until ready to use.These festive recipes come
from The Cook’s Table by
Stephanie Alexander ($69.99,
Lantern). Available online and in
bookstores nationally.