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1
Put the eggs into a saucepan of water, over medium heat.
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2
Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
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3
Transfer the eggs to a bowl of cold water and let cool.
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4
Peel the eggs once they feel cool to the touch.
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5
Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky.
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6
If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes.
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7
The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
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8
Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
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9
Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so.
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10
Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
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11
Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce.
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12
Whisk again, then pour it over the salad leaves, tossing to mix.
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13
Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley.
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14
Gently mix to combine, trying not to break up the eggs.
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15
Make Ahead Note:
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16
The hard-boiled eggs can be made up 4 days ahead.
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17
Cool, leave the shells and store in an air tight container in the refrigerator.
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18
Remove the shells just before serving.
