Lyonnaise salad

Lyonnaise salad

Salade Lyonnaise

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

Crisp, lightly dressed cos lettuce with warm smoky bacon, crunchy croutons and an oozy poached egg is enough to make your mouth water! Serve this classic French recipe as a dinner party starter.

Ingredients

Quantity Ingredient
2 free-range eggs, make sure they are super fresh!
200g bacon lardons, (see glossary)
20 baby cos lettuce leaves
Croutons, to serve

Dressing

Quantity Ingredient
4 french shallots, thinly sliced
2 tablespoons dijon mustard
1 tablespoon red wine vinegar
125ml extra virgin olive oil

Method

  1. Add the vinegar to a small saucepan of slightly simmering water. Crack the eggs into separate ramekins. Using a large spoon, create a gentle whirlpool in the water to help the egg white wrap around the yolk during poaching. Slowly tip each egg into the water, white first. Leave to cook for 3 minutes, then remove the eggs with a slotted spoon. Drain on paper towel, then carefully trim the edges with kitchen scissors for a perfect shape, if desired.
  2. Meanwhile, place a frying pan over medium heat and fry the bacon lardons for a few minutes, until nicely browned.
  3. Add the dressing ingredients to a mixing bowl, combining well. Add the lettuce and toss gently to coat. Transfer the lettuce and dressing to serving plates, then garnish with the lardons and croutons.
  4. Place a poached egg on top of each salad. Season with sea salt and freshly ground black pepper and serve.
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