lunch · dairy-free
Frisée salad with lardons and poached egg
Bistro salade lyonnaise: bitter frisée, crispy bacon lardons, warm vinaigrette and a runny egg.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Crisp lardons; pour off all but 2 tbsp fat. Cook shallot, then whisk in vinegar, mustard and oil.
-
2
Poach eggs 3 minutes in barely simmering vinegared water.
-
3
Toss frisée with warm dressing and lardons.
-
4
Top each plate with an egg and pepper.
