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Salade Anglaise


  • Heat a little oil from the capsicums in a heavy-bottomed pan and gently sauté the bacon and black pudding until reasonably crisp, stirring now and again. 
  • When almost ready, stir in the balsamic and a little more of the capsicum oil. Briefly cook to heat through.
  • At the same time, heat a little fresh oil in a non-stick pan and fry the eggs.
  • Place the lettuce leaves in a large bowl and gently toss with the sautéed bacon and black pudding.
  • Then mound the salad on individual plates and serve with a fried egg on top.


  • 1 small jar marinated, chargrilled capsicums, chopped (reserve the oil)
  • 2-3 rindless bacon rashers, chopped
  • 2 thick slices firmish black pudding, chopped
  • a little balsamic vinegar
  • olive oil
  • 4 eggs
  • a good handful of baby cos leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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