• Begin by boiling then cooling the eggs in an iced bath. Peel and slice the eggs in half right away if medium boiled. Or if soft boiled with runny centers, save slicing until eggs are placed on the serving platter and salad is ready to be served.
  2 Eggs
• While the eggs are cooking, air fry the bacon in a 375 degree air fryer for 7-9 minutes. We used regular packaged bacon, but feel free to use thick cut or even pancetta slices (not diced). Drain bacon on a paper towel lined plat and when cool enough to touch, either break into smaller pieces or roughly chop.
  2 Slices of cooked bacon

Making the lemon vinaigrette

• While the eggs and bacon are cooking, make the vinaigrette. Begin by whisking together the lemon juice, zest, Dijon, garlic, honey, salt, and pepper until completely smooth.
  ¼ cup Lemon juice, 1 teaspoon Lemon zest, ½ teaspoon Honey, 1 teaspoon Dijon mustard, ½ teaspoon Mayonnaise , ½ teaspoon Kosher salt, 1 Garlic clove
• Slowly drizzle in the olive oil while whisking continuously. Continue whisking for 20-30 seconds after all the oil is added until dressing looks creamy and thickened. Taste and add 1-2 additional tablespoons of olive oil if you desire a milder lemon flavor.
  ¼ cup Olive oil

Assembling the bistro salad

• When ready to serve the salad, plate the components on a large serving platter, starting with the little gem lettuce halves. If the lettuce halves are unstable, you can shave off a tiny portion of the underside so they stay balanced.
  2 Little Gem lettuce heads
• Proceed to top with 1-2 slices of anchovies, then a large piece of crispy bacon.
  4 Anchovies
• Slice the jammy eggs and either place on the platter or directly on the lettuce halves. Finish by drizzling the dressing all over the lettuce halves, and sprinkle with fresh grated parmesan cheese and cracked pepper.
  ¼ cup Parmesan cheese