Salade lyonnaise

Method

1. 1

   Step 1

   Cook the lardons in a frying pan over medium heat until golden and their fat has rendered. Lift out with a slotted spoon, leaving the fat in the pan.

   • 8 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)
2. 2

   Step 2

   Fry the bread cubes in the bacon (opens in a new tab) fat until crisp, then rub the hot croutons with the cut garlic (opens in a new tab). Set aside with the lardons.

   • 4 min
   • medium heat
3. 3

   Step 3

   Bring a wide pan of water to a bare simmer with the white vinegar (opens in a new tab). Crack each egg (opens in a new tab) into a cup and slide it in; poach for 3 minutes until the white is set and the yolk runny. Lift out onto paper towel.

   • 6 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   Food safety: Runny yolks are not recommended for pregnant people, young children or the immunocompromised; poach 5 minutes for a firm yolk.

4. 4

   Step 4

   Off the heat, add the shallot (opens in a new tab) to the warm frying pan, then the vinegar and mustard, scraping up the browned bits. Whisk in the olive oil (opens in a new tab), salt and pepper (opens in a new tab) to make a warm, emulsified dressing.

   • 2 min

   

5. 5

   Step 5

   Toss the frisée (opens in a new tab) with the warm dressing so it just begins to wilt, add the lardons and croutons, divide between plates and top each with a poached egg (opens in a new tab).

   • 2 min