Salade lyonnaise

Name: Salade lyonnaise
Total time: 20 min
Yield: Serves 4
Cuisine: Lyonnais
Ingredients: 1 large head of frisée, trimmed and washed; 200 g (7 oz) smoked lardons; 4 very fresh eggs; 4 slices of country bread, cubed; 3 tbsp red wine vinegar; 5 tbsp walnut oil; 2 garlic cloves, crushed; 1 tbsp Dijon mustard

Frisée salad with lardons and poached egg

⏱ 20 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1large head of frisée, trimmed and washed
200 g (7 oz)smoked lardons
4very fresh eggs
4 slicescountry bread, cubed
3 tbspred wine vinegar
5 tbspwalnut oil
2 clovesgarlic, crushed
1 tbspDijon mustard

1 large head of frisée, trimmed and washed
200 g (7 oz) smoked lardons
4 very fresh eggs
4 slices country bread, cubed
3 tbsp red wine vinegar
5 tbsp walnut oil
2 cloves garlic, crushed
1 tbsp Dijon mustard

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large wooden salad bowl (30 cm / 12 in)

1 large skillet (28 cm / 11 in)

1 medium saucepan (18 cm / 7 in) for poaching

1 fine-mesh skimmer

1 salad spinner

1 whisk for the dressing

4 soup plates for serving

paper towels

03 — Method

Wash the frisée in cold water and spin it completely dry so it stays crisp.
Blanch the lardons in boiling water for 2 minutes and drain to remove excess salt.
Cook the lardons and crushed garlic in the skillet for 5 minutes until they render their fat.
Add the bread cubes to the same pan and toast for 5 minutes into golden croutons.
Whisk the mustard, vinegar and walnut oil into a vinaigrette.
Poach the eggs for 3 minutes in simmering water with a splash of vinegar and drain gently on paper towels.
Divide the dressed frisée between plates, scatter with lardons and croutons and top each with a poached egg.