Salade Lyonnaise

🛒 Ingredients

• Frisée lettuce 100 g · 15 kcal
• Smoked bacon lardons 70 g · 350 kcal
• Large egg 60 g · 80 kcal
• Day-old baguette (for croutons) 40 g · 105 kcal
• Olive oil 15 g · 120 kcal
• Red wine vinegar 10 g · 3 kcal
• Dijon mustard 5 g · 5 kcal
• Garlic clove 2 g · 3 kcal

👨‍🍳 Instructions

1. Cut the day-old baguette into small cubes. In a pan, heat 1 tablespoon of olive oil and sauté the garlic clove (crushed or minced) for 1 minute, then add the bread cubes.
2. Toss the bread cubes until golden brown and crispy; set aside as croutons. In the same pan, fry the bacon lardons over medium-high heat until they are crisp.
3. Remove the lardons from the pan and drain excess fat, reserving about 1 tablespoon of the rendered fat. In a small bowl, whisk together the reserved bacon fat, red wine vinegar, and Dijon mustard for the vinaigrette.
4. Bring a small pot of water to a gentle simmer and add a splash of vinegar. Carefully crack the egg into the simmering water and poach for 3-4 minutes until the whites are set and the yolk is still runny.
5. Wash and thoroughly dry the frisée lettuce. In a large bowl, combine the frisée, crispy lardons, and croutons. Drizzle with the warm vinaigrette and gently toss to combine.
6. Serve the Salade Lyonnaise immediately, placing the poached egg on top of each serving. Season with freshly ground black pepper to taste.