Lyonnaise Salad
Ingredients
- 100 gWhite bread
- 2 tspGarlic powder
- 2 tspDried Herbs de Provence
- 40 gExtra virgin olive oil
- 300 gMixed salad greens
- 4 pcEgg
- 200 gSmoked lardons
- 2 tspBalsamic vinegar
- 8 gMustard
Method
A classic Lyonnaise salad where crispy lardons and poached eggs meet frisée, all enhanced by a mustard vinaigrette.
- 1
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
Bring a pot of water to a boil. Submerge the eggs and cook for 6 minutes. Immediately cool under cold water. Gently peel.
- 3
In a bowl, mix mustard and balsamic vinegar. Gradually whisk in olive oil to emulsify. Season with salt and pepper.
- 4
In a hot pan, fry the lardons until they are golden and crispy. Drain on paper towels.
- 5
In a large bowl, toss the green salad with the vinaigrette. Arrange the lardons, croutons, and poached eggs on top. Serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Leftovers do not store well.
