Salade Lyonnaise
Salade Lyonnaise is a classic french salad of crisp bacon, crunchy lettuce and creamy poached egg. This version from Brasserie Gustave uses smoked pork belly and duck eggs. It makes the perfect starter or lighter lunch.
- 1 small head dandelion greens or frisée
- a large handful mixed salad leaves
- 100g smoked pork belly or smoked pancettacut into cubes
- 1 tbsp butter
- 50g bread cubesfried 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
Nutrition: per serving
- kcal403
- fat32.1g
- saturates10g
- carbs10.4g
- sugars0g
- fibre1.6g
- protein17.4g
- salt1.5g
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.