Lyonnaise salad
Warm frisée salad with crispy lardons, a poached egg and vinaigrette.
Active time25 min
Cooking12 min
Total27 min
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Ingredients
- 300 g frisée lettuce
- 4 eggs
- 150 g smoked lardons
- 30 ml olive oil
- 20 ml wine vinegar
- 80 g country bread
Preparation
Wash and spin-dry the frisée. Cut the bread into cubes. Fry the lardons for 5 minutes, then add the bread and a third of the oil. Fry for 3 minutes until golden.
300 g frisée lettuce150 g smoked lardons30 ml olive oil80 g country bread- knife
- salad spinner
- frying pan
Meanwhile, bring a saucepan of water to a simmer. Crack the eggs separately into a cup and slide them into the water. Cook for 3 to 4 minutes, then lift out with a slotted spoon and drain.
4 eggs- saucepan
- cup
- slotted spoon
Mix the vinegar with the remaining oil. Dress the frisée, distribute the lardons and croutons, then place an egg on each plate.
20 ml wine vinegar- salad bowl
- plates
- spoon
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration