LYONNAISE SALAD
Ingredients
4 free range eggs
250-300 g good quality bacon, cut into lardons (bacon ends are good for this)
1 head frisee lettuce, washed well and drained
½ cup loosely packed flat leaf parsley, roughly chopped
¼ cup finely chopped chives
80 ml olive oil
2 Tbsp white wine vinegar
1 tsp grain mustard
1 garlic clove bruised
Ingrediants Croutons
40g butter, coarsely chopped
1 Tbsp olive oil
12 chunks of torn up old bread or 12 slices of a baguette
250-300 g good quality bacon, cut into lardons (bacon ends are good for this)
1 head frisee lettuce, washed well and drained
½ cup loosely packed flat leaf parsley, roughly chopped
¼ cup finely chopped chives
80 ml olive oil
2 Tbsp white wine vinegar
1 tsp grain mustard
1 garlic clove bruised
Ingrediants Croutons
40g butter, coarsely chopped
1 Tbsp olive oil
12 chunks of torn up old bread or 12 slices of a baguette
Method
Ensure the frisee lettuce is washed well and drained, set aside.
Make the croutons by melting the butter and oil together in a frying pan over medium-high heat until butter foams, then cook bread in batches, turning once until golden (1-2 minutes). Remove and drain on kitchen paper, when cool enough to handle break into large pieces. Place into a large bowl with the frisee, parsley and chives. Set aside.
Bring a medium size pot ½ full with water to a gentle simmer, add a splash of vinegar and a pinch of salt. W e will be poaching the eggs in this later.
Meanwhile, heat 20 ml oil in a frying pan over medium-high heat, add bacon and garlic, sauté until crisp (3-4 minutes). Transfer with a slotted spoon to frisee mixture (discard garlic).
Break the eggs into four cups or ramekins, pour into the gently boiling water, and poach to your liking (3-4 minutes for soft yolks).
Add remaining oil and vinegar to the fry-pan that you cooked the bacon in, mix to combine, season to taste and remove from heat. Drizzle this sauce over the salad, toss lightly to combine, divide among serving plates and serve topped with a poached egg.
Make the croutons by melting the butter and oil together in a frying pan over medium-high heat until butter foams, then cook bread in batches, turning once until golden (1-2 minutes). Remove and drain on kitchen paper, when cool enough to handle break into large pieces. Place into a large bowl with the frisee, parsley and chives. Set aside.
Bring a medium size pot ½ full with water to a gentle simmer, add a splash of vinegar and a pinch of salt. W e will be poaching the eggs in this later.
Meanwhile, heat 20 ml oil in a frying pan over medium-high heat, add bacon and garlic, sauté until crisp (3-4 minutes). Transfer with a slotted spoon to frisee mixture (discard garlic).
Break the eggs into four cups or ramekins, pour into the gently boiling water, and poach to your liking (3-4 minutes for soft yolks).
Add remaining oil and vinegar to the fry-pan that you cooked the bacon in, mix to combine, season to taste and remove from heat. Drizzle this sauce over the salad, toss lightly to combine, divide among serving plates and serve topped with a poached egg.
Comments
Some things in life are just a classic and this is one of them. It doesn’t need adjusting; it just needsmarket-fresh ingredients. This salad says it all!