French Salade Lyonnaise

Ingredients

• 1 head frisée or curly endive, torn
• 200g smoked bacon (lardons), diced
• 2 thick slices country bread, cubed
• For dressing: 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 3 tbsp olive oil, salt, pepper
• 2 eggs
• 1 tsp white vinegar for poaching
• 2 tbsp butter
• 1 garlic clove

Instructions

1. Fry lardons in a dry pan until crispy; lift out.
2. In the same fat, brown the bread cubes; toss with crushed garlic; lift out.
3. Whisk dressing.
4. Poach the eggs in barely simmering water with vinegar.
5. Toss frisée with dressing; pile on plates.
6. Top with lardons, croutons and a poached egg each.
7. Crack the yolk; eat warm.

Serving suggestions

• Lovely for a quick bistro lunch.

Storage & reheating

Make to order.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions