- Serves 4
- 400g dandelion leaves or frisée salad
- 180g smoked streaky bacon
- 4 tablespoons olive oil
- white wine vinegar
- 20 thin slices of small baguette bread
- 2 cloves garlic
- 4 free-range eggs
- 2 tablespoons red wine vinegar
- salt and pepper
SALAD LYONNAISE
Rachel Humphrey
14th May 2013
SALAD LYONNAISE
The classic salade Lyonnaise should be made with dandelion leaves, but they can be a little bitter for some people. If you are lucky enough to have a garden with untreated areas in it, you can pick your own leaves. Alternatively, use frisée salad, also called curly endive.
Ingredients
Method
Pick, wash and dry the salad leaves. Cut the bacon into strips or batons, place them in a non-stick pan with a drop of olive oil and cook slowly over medium heat. Put a saucepan of water on to boil with a generous splash of white wine vinegar. Bake the baguette slices in a warm oven until dry and crisp, then rub with the cut garlic.
Crack the eggs and carefully drop them into the simmering, vinegared water to poach. The eggs should take about 4 minutes for the whites to be cooked, yet the yolk still very runny. Pour the golden-brown bacon and fat onto the salad with the bread, vinegar and remaining olive oil. Season lightly with salt but generously with pepper, toss and place the drained, hot eggs on top.
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