Salade Lyonnaise
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Serves
4
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4
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eggs (see note)
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80 ml (1/3 cup)
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olive oil
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300 gm
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piece of bacon, cut into lardons
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1
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clove of garlic, bruised
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2 tbsp
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white wine vinegar
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2 cups
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loosely packed frisèe
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1 cup
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loosely packed chervil sprigs
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1
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witlof, leaves separated
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¼ cup
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thinly sliced chives
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| Croûtons |
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To taste:
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clarified butter
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12
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1cm-thick slices of baguette
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1
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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.
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2
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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.
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3
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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.
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4
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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.
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5
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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.
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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.
Drink Suggestion Cru Beaujolais from near Lyon – light, fruity red gamay.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles