Salade Lyonnaise
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 1 small head dandelion greens or frisée
- a large handful mixed salad leaves
- 100g smoked pork belly or smoked pancetta, cut into cubes
- 1 tbsp butter
- 50g bread cubes, fried in olive oil until crisp
- 1 tbsp of finely chopped plus more to serve flat-leaf parsley
- 4 duck or eggs
- 25ml white wine or sherry vinegar
- 75ml extra-virgin olive oil
- 1 tbsp Dijon mustard
- a pinch sugar
- 1 tbsp lemon juice
Method
- STEP 1
Make the vinaigrette by whisking all the ingredients in a bowl with some seasoning. Cut the dandelion tips (or frisée leaves) and salad leaves to a similar size, wash and dry.
- STEP 2
Fry the smoked pork belly in a little butter, stirring until lightly golden and some of the fat has been released, then add the croutons, fry them until warm, and stir in the chopped parsley.
- STEP 3
Poach the eggs in gently simmering salted water for 4 minutes, until the whites have set but the yolks are still runny.
- STEP 4
Season the salad leaves with most of the vinaigrette, divide between 4 bowls, and sprinkle with the pork and croutons. Lift the poached eggs from the water using a slotted spoon, dry with a paper towel and put in the centre of the salad. Drizzle some vinaigrette over the eggs and sprinkle with sea salt, black pepper and more parsley to serve.
