Salade lyonnaise
30 min456 kcal each
Bitter frisée with crisp lardons, croutons and a poached egg, dressed with a sharp mustard vinaigrette.
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Plan this recipeIngredients
for 4 servings- Frisée (curly endive)300 g
- Bacon200 g
- Eggs4 piece
- Crusty bread120 g
- Shallots1 piece
- Dijon mustard1 tbsp
- Sunflower oil3 tbsp
- Red wine vinegar2 tbsp
- Salt¼ tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 15 min- Wash and dry the frisée and tear it into a large bowl.
- Cut the bread into cubes and the bacon into lardons. Fry the lardons until crisp, then fry the bread in their fat until golden.
- Whisk the mustard, vinegar, chopped shallot, salt and pepper, then whisk in the oil.
- Poach the eggs in barely simmering water with a dash of vinegar for 3 minutes.
- Toss the frisée with the dressing, the warm lardons and the croutons, and top each plate with an egg.
Nutrition
per servingCal
456
Protein
17g
Carbs
19g
Fat
35g
Of 35g of fat per serving, 9.2g is saturated.
