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Salade Lyonnaise

Salade Lyonnaise: frisée lettuce with crisp lardons, garlic croutons, a warm mustard vinaigrette and a poached egg.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: French
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 head frisée lettuce torn
  • 150 g smoked lardons
  • 2 thick slices bread cubed
  • 1 clove garlic halved
  • 4 very fresh eggs
  • 1 tbsp white wine vinegar for poaching
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 4 tbsp olive oil
  • Salt and black pepper

Method
 

  1. Fry the lardons until crisp and remove. Fry the bread cubes in the fat until golden, then rub with garlic.
  2. Whisk the red wine vinegar, mustard and olive oil in the warm pan.
  3. Bring a pan of water to a bare simmer with the white wine vinegar. Poach the eggs for 3 minutes.
  4. Toss the frisée with the warm dressing, lardons and croutons.
  5. Divide between plates and top each with a poached egg. Season with pepper.

Notes

Use the freshest eggs possible. Their whites hold together much better when poaching.