Lyonnaise Salad

A classic Lyonnaise salad where crispy lardons and poached eggs meet frisée, all enhanced by a mustard vinaigrette.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 397
• Protein: 19 g
• Carbs: 19 g
• Fat: 27 g

Ingredients

• 100 g White bread
• 2 tsp Garlic powder
• 2 tsp Dried Herbs de Provence
• 40 g Extra virgin olive oil
• 300 g Mixed salad greens
• 4 piece Egg
• 200 g Smoked lardons
• 2 tsp Balsamic vinegar
• 8 g Mustard

Instructions

1. Prepare the croutons

   Cut the bread into cubes. Mix with garlic powder, salt, pepper, and herbes de Provence. Add olive oil and mix well. Spread on a baking sheet and bake at 180°C until golden.

2. Cook the eggs

   Bring a pot of water to a boil. Submerge the eggs and cook for 6 minutes. Immediately cool under cold water. Gently peel.

3. Prepare the vinaigrette

   In a bowl, mix mustard and balsamic vinegar. Gradually whisk in olive oil to emulsify. Season with salt and pepper.

4. Cook the lardons

   In a hot pan, fry the lardons until they are golden and crispy. Drain on paper towels.

5. Assemble the salad

   In a large bowl, toss the green salad with the vinaigrette. Arrange the lardons, croutons, and poached eggs on top. Serve immediately.

Chef's tips

• Use extra fresh eggs for the best poaching results.
• Do not salt the egg cooking water to avoid weakening the shell.
• Prepare the croutons in advance and store them in an airtight container.

Storage

Consume immediately. Leftovers do not store well.