Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Salade Lyonnaise

You'll need

  • 4
  • eggs (see note)
  • 80 ml (1/3 cup)
  • olive oil
  • 300 gm
  • piece of bacon, cut into lardons
  • 1
  • clove of garlic, bruised
  • 2 tbsp
  • white wine vinegar
  • 2 cups
  • loosely packed frisèe
  • 1 cup
  • loosely packed chervil sprigs
  • 1
  • witlof, leaves separated
  • ¼ cup
  • thinly sliced chives
  •  
  • Croûtons
  • To taste:
  • clarified butter
  • 12
  • 1cm-thick slices of baguette

Method

  • 01
  • For croûtons, heat clarified butter in a frying pan over medium-high heat and cook bread in batches for 1-2 minutes each side or until golden, then drain on absorbent paper and, when cool enough to handle, break into rough pieces and place in large bowl.
  • 02
  • Poach eggs in a saucepan of simmering salted water for 3-4 minutes for soft (or until cooked to your liking), drain and keep warm.
  • 03
  • Heat 1 tbsp olive oil in a frying pan over medium high heat, add bacon and garlic and cook for 3-4 minutes or until bacon is crisp, then, using a slotted spoon, remove bacon and add to croûtons, discarding garlic.
  • 04
  • Add remaining oil and vinegar to the pan, mix to combine and season to taste with sea salt and freshly ground white pepper, then remove from heat.
  • 05
  • Add frisèe, chervil, witlof and 2 tbsp chives to croûtons and bacon, drizzle with a little warm vinaigrette and toss to combine. Divide among plates, top each with a poached egg, scatter with remaining chives and drizzle with remaining dressing. Serve immediately.

Note For poaching, eggs should be as fresh as possible. Fresh eggs will lie on their sides, not float, when placed in a bowl of cold water.


At A Glance

  • Serves 4 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Cru Beaujolais from near Lyon – light, fruity red gamay.

You might also like...

Fast summer recipes

recipes

Grilled squid (Pla meuk yang)

Fuss-free summer recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Fast autumn recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood

recipes

Sweet and sour tuna (Tonno agrodolce)

Sparkling cherry crush

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.