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Salade lyonnaise
Frisée with warm lardons, croutons and a soft poached egg, bouchon style
Every bouchon in Lyon, the small checked-tablecloth restaurants of the old town and the Presqu'île, puts salade lyonnaise on its menu as a starter or light lunch. Bitter, crunchy frisée is tossed with a sharp mustard vinaigrette, then topped with hot smoked pork lardons, garlicky croutons and a poached egg whose yolk spills into the leaves and turns the dressing creamy. It's the meeting of hot and cold, soft and crisp that makes it work. The egg is served runny, so use pasteurised eggs for pregnant women, young children, older people or anyone with a weakened immune system, or cook the egg until set. Chef's tip: deglaze the lardon pan with the vinegar and pour it warm over the leaves so they wilt very slightly.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the salad
For the dressing
For the eggs
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Method
0/6 doneStep 1: Whisk 1 tsp Dijon mustard with ¼ tsp salt and half of 1 tbsp red wine vinegar, then whisk in 3 tbsp sunflower or walnut oil and stir in 1 shallot.
Step 2: Fry 5 ½ oz smoked pork lardons in a dry frying pan over a medium heat until golden and crisp. Lift out and keep warm.
7 minStep 3: Rub 2 day-old country bread with 1 garlic clove, then fry it in the lardon fat over a medium heat, turning, until crisp and golden.
4 minStep 4: Bring a pan of water to a bare simmer and add 1 tbsp white vinegar. Slip in 2 very fresh eggs one at a time and poach for 3 minutes until the whites are set but the yolks still soft, or 5 minutes for set yolks. Don't crowd the pan: that is what makes the whites run together.
4 minStep 5: Toss 1 frisée (curly endive), pale heart with the dressing in a large bowl. Pour the rest of 1 tbsp red wine vinegar into the hot frying pan, let it sizzle for a few seconds, then pour it over the leaves.
Step 6: Divide between two plates, scatter with the lardons and croutons, and put a drained poached egg on top of each. Serve at once.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 22 g
- Carbs
- 22 g
- Fat
- 43 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salade lyonnaise take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of red wine vinegar?
- Sherry vinegar or white wine vinegar, same amount.
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