Salade Lyonnaise with Poached Egg
Ingredients
- 2 frisée or curly endive lettuce
- 4 free-range eggs
- 150 g smoked lardons
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 1 shallot
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 14.8 g
- Carbohydrate
- 2.4 g
- of which sugars
- 1.4 g
- Fat
- 23.9 g
- of which saturates
- 6.2 g
- Fibre
- 4.2 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Tear the frisée into pieces and place in a large salad bowl. Finely chop the shallot.
- 2
Whisk together the Dijon mustard, 2 tbsp red wine vinegar, olive oil, and shallot. Season well to make the dressing.
- 3
Fry the lardons in a dry pan until crispy and golden. Deglaze the pan with 1 tbsp red wine vinegar, then pour the hot lardons and juices over the lettuce and toss to wilt slightly.
- 4
Poach the eggs in simmering water with a splash of vinegar for 3 minutes until the whites are set. Lay a poached egg on each salad portion and drizzle with the dressing.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.