lunch · dairy-free
Salade lyonnaise
Lyon bouchon salad of frisée with crisp lardons, croutons, a warm bacon-mustard vinaigrette and a poached egg.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry lardons until crisp; toast croutons in the fat.
-
2
Make vinaigrette with shallot, vinegar, mustard, oil and a little bacon fat.
-
3
Poach eggs.
-
4
Toss frisée with warm dressing, lardons and croutons.
-
5
Top each plate with a poached egg and pepper.
