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Lyonnaise salad (warm bacon and egg salad)

Time
20 minutes
Servings
4

This traditional French salad looks amazing, but is very simple to prepare. It’s three ingredients—bacon, a poached egg, and lettuce, dressed with a lemon, Dijon vinaigrette.

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Ingredients
  • 1 tbsp olive oil
  • 4 slices smoked bacon, cut into 5cm pieces or slices
  • 2 thick slices of bread, cut into cubes
  • 2 eggs
  • Salt
  • 1 tbsp of white wine vinegar
  • 150 gr of lamb’s lettuce
  • 2 tomatoes in quarters
Dressing ingredients
  • 2 tsp Dijon mustard
  • 1 tbsp of lemon juice
  • 3 tbsp olive oil
  • Small shallot, finely diced
  • Small garlic clove, crushed
  • Sea salt and freshly ground black pepper
Contributor
Veggies first
Veggies First
Preparation
  • Fry the pieces of bacon in a frying pan until crispy, then add the bread and fry until golden.
  • Remove and drain on kitchen paper.
  • Meanwhile, poach the eggs. Bring a large saucepan of water to the boil and add a teaspoon of salt and the vinegar. Crack each egg into a small cup.
  • Using a whisk, swirl the water and drop an egg into the middle. Turn down the heat and simmer for 2-3 minutes. Remove the egg with a slotted spoon and plunge into cold water. Repeat with the other egg.
  • Whisk all the dressing ingredients in a large bowl. Add all the types of lettuce and gently toss together.
  • Add the salad leaves on the plate, top with the bacon, croutons and tomatoes and place the poached egg on top of the salad.

Contributor
Veggies first
Veggies First