Description
Bon Appetit
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A traditional Lyonnaise salad for a tasty nourishing starter or light meal with fresh salad leaves, frisée lettuce, and bacon with a poached egg on the top!
Ingredients
Units
Scale
- 4 fresh free-range eggs
- 4 slices of bread with crusts removed and cut into cubes
- Olive oil for frying bread
- Half a clove of garlic
- 60 ml olive oil
- 4 bacon rashers cut into strips or a small pack of lardons
- 80 ml red wine vinegar
- 3 teaspoons wholegrain mustard
- 225 g/8 oz frisée lettuce/endive, dandelion leaves and lambs lettuce
Instructions
- Chop the garlic and fry in a little oil in a frying pan until it flavors the oil.
- Remove from the pan. Or you can simply rub a cut garlic clove around the pan before you fry the bread.
- Fry the bread cubes until crisp and golden.
- Remove and keep warm.
- Place the bacon in the pan and cook for about two minutes.
- Add the vinegar and mustard and boil until it has reduced to about a third.
- Pour this over the salad leaves and toss a little.
- Boil some water in a pan (just enough to cover the eggs) to which you have added about a tablespoon of vinegar (don't overdo this, or the eggs will taste strongly of vinegar).
- Allow to simmer.
- Crack each egg into a small bowl before sliding into the simmering water.
- Poach for about 3 minutes until just set – the yolk should be still slightly runny.
- To serve, arrange the salad leaves with the bacon and mustard dressing on plates and place a poached egg on top of each.
- Sprinkle with the golden croutons and serve your Lyonnaise salad immediately.
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- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad