Salade lyonnaise


Lyonnais Salad

 Dish's ingredients

  • Salad: A mixture of curly and Radicchio lettuce
  • Croutons
  • Poached eggs
  • Smoked bacon pieces 

 For the bread

  • Break the bread into small pieces in a dish.
  • Sprinkle them lightly with olive oil. 
  • Put them in the oven for approximately 15 minutes, stirring often 

 For the eggs

  • Bring the water in a saucepan to a boil and stabilise it at the boiling point.
  • Pour a small cup of white vinegar into the saucepan (approximately 10 cl)
  • Break an egg into a cup and pour it in the water.
  • When the egg white begins to thicken, gather it around the yolk using 2 tablespoons.
  • Leave for approximately 1 minute 30 then remove the egg using a skimmer.
  • Repeat this for each egg.

 For the bacon

  • Cut your bacon into thin strips.
  • Brown in a frying pan, removing the fat as you prefer.
  • Add the croutons at the end so that they absorb the juices.

 For the sauce

Ideally using walnut oil, balsamic vinegar, salt & pepper.